Lemon Grass Spicy Vegetables Recipe

Name: Lemon Grass Spicy Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup long-grain rice; 1 tablespoon Thai galangal or coarsely grated fresh or frozen ginger; 3 shallots; 1 clove garlic; 2 stalks lemon grass; 2 teaspoons chili paste with garlic; 2 tablespoons lime juice; 4 teaspoons sugar; 1 cup chopped scallions; 14 ounces whole celery and peeled carrots or 12-ounce mixture of finely chopped ready-cut celery and shredded ready-cut carrots, about 2/3 carrots and 1/3 celery; 4 ounces shiitake mushrooms; 4 ounces whole broccoli or 2 ounces ready-cut broccoli florettes; 2 teaspoons toasted sesame oil; 1/4 cup no-salt-added vegetable stock; 1/4 cup canned coconut milk; 2 teaspoons reduced sodium soy sauce

Servings: persons

3/4 cup long-grain rice
1 tablespoon Thai galangal or coarsely grated fresh or frozen ginger
3 shallots
1 clove garlic
2 stalks lemon grass
2 teaspoons chili paste with garlic
2 tablespoons lime juice
4 teaspoons sugar
1 cup chopped scallions
14 ounces whole celery and peeled carrots or 12-ounce mixture of finely chopped ready-cut celery and shredded ready-cut carrots, about 2/3 carrots and 1/3 celery
4 ounces shiitake mushrooms
4 ounces whole broccoli or 2 ounces ready-cut broccoli florettes
2 teaspoons toasted sesame oil
1/4 cup no-salt-added vegetable stock
1/4 cup canned coconut milk
2 teaspoons reduced sodium soy sauce

1
Combine rice and 1 1/2 cups water; bring to boil.
2
Reduce heat to low, cover and simmer for 17 minutes, until water has been absorbed and rice is cooked.
3
Coarsely grate galangal or ginger; mince shallots and garlic.
4
Trim the tough outer leaves from the lemon grass; trim off roots.
5
Thinly slice the lemon grass at the root end into rounds, and then cut each in half.
6
Combine the galangal or ginger, shallots, garlic, lemon grass, chili paste, lime juice and sugar and set aside.
7
Wash, trim, slice scallions.
8
Chop the whole celery and coarsely grate the carrots.
9
Wash, trim and slice shiitake caps thinly.
10
Remove stems from whole broccoli; cut florettes into small pieces.
11
Heat oil in large nonstick skillet until it is very hot.
12
Reduce heat to medium-high, add the lemon grass mixture and stir for about 1 minute.
13
Add all of the remaining vegetables, and stir-fry another minute.
14
Add the stock, coconut milk and soy sauce, and continue cooking over medium-low heat until vegetables are crisp but tender.
15
Serve over rice.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup long-grain rice, 1 tablespoon Thai galangal or coarsely grated fresh or frozen ginger, 3 shallots, 1 clove garlic, and more.

Yes, Lemon Grass Spicy Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Grass Spicy Vegetables

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