Lemon Grass Spicy Vegetables Recipes
LEMON GRASS SPICY VEGETABLES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 50m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine rice and 1 1/2 cups water; bring to boil. Reduce heat to low, cover and simmer for 17 minutes, until water has been absorbed and rice is cooked.
- Coarsely grate galangal or ginger; mince shallots and garlic.
- Trim the tough outer leaves from the lemon grass; trim off roots. Thinly slice the lemon grass at the root end into rounds, and then cut each in half.
- Combine the galangal or ginger, shallots, garlic, lemon grass, chili paste, lime juice and sugar and set aside.
- Wash, trim, slice scallions.
- Chop the whole celery and coarsely grate the carrots.
- Wash, trim and slice shiitake caps thinly.
- Remove stems from whole broccoli; cut florettes into small pieces.
- Heat oil in large nonstick skillet until it is very hot. Reduce heat to medium-high, add the lemon grass mixture and stir for about 1 minute.
- Add all of the remaining vegetables, and stir-fry another minute.
- Add the stock, coconut milk and soy sauce, and continue cooking over medium-low heat until vegetables are crisp but tender.
- Serve over rice.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 5 grams, Carbohydrate 124 grams, Fat 13 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 515 milligrams, Sugar 31 grams
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- In a large pan over medium heat add oil. Once oil is hot, add chicken, onion, garlic, and salt. Cook until chicken is cooked through, about 10 minutes
- Add ginger, curry paste, coconut milk, broth, carrots, and lemongrass, Cover and leave to simmer for 10 minutes to soften carrots.
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