Stir-Fried Vegetables with Lemongrass

Stir-Fried Vegetables with Lemongrass

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 4 Servings

Lemongrass is a lemony, brightly scented and flavored Southeastern Asian herb that is widely used in Asian cooking. Try it in this vegetarian stir-fry served over steamed rice.


  • 2 large stalks of fresh lemongrass, white bulb only thinly sliced and finely chopped
  • 3 tablespoons vegetable oil
  • 3 large shallots, thinly sliced
  • 1 pound cauliflower, cut into 1-inch florets 4 cups
  • 12 asparagus spears, cut into 1-inch lengths
  • 1/2 cup shredded carrots, about 2 medium
  • 1 red bell pepper, cut into 1-inch pieces
  • 3/4 cup water
  • 1/2 cup unsweetened coconut milk
  • 3 tablespoons soy sauce
  • Freshly ground pepper
  • 1/2 cup chopped basil
  • 1 cup mung bean sprouts


  1. Place the oil into a large sauté pan over high heat. Once the pan is hot, add the lemongrass and the shallots and sauté for 2 minutes.
  2. Stir in half the water and then add the cauliflower, asparagus, carrots and red bell pepper. Reduce the heat to medium-high, cover the pan and cook for 3 minutes. Add the reaming water, coconut milk and soy sauce, stir to combine and then bring the mixture to a simmer.
  3. Remove the pan from the heat; season the mixture to taste with some salt and pepper. Add the basil and the bean sprouts, toss to combine and then serve immediately.


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