Lemon Grass Spicy Vegetables
Yield
3 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
red chili peppers
dried, coarsely chopped |
*
|
| 1 | teaspoon |
galangal root
chopped |
*
|
| 2 | small |
shallots
chopped |
*
|
| 3 | ounces |
bean curd
finely diced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
lemongrass
chopped |
*
|
| 1 | tablespoon |
coconut
grated |
*
|
| 2 | ounces |
long beans
chopped |
* |
| 1 | medium |
broccoli stems
chopped |
* |
| 2 | ounces |
corn
sweet |
|
| 1 | each |
carrots
chopped |
|
| 3 | tablespoons |
vegetable stock
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
red chili peppers
dried, coarsely chopped |
*
|
| 5 | ml |
galangal root
chopped |
*
|
| 2 | small |
shallots
chopped |
*
|
| 86.7 | ml/g |
bean curd
finely diced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
lemongrass
chopped |
*
|
| 15 | ml |
coconut
grated |
*
|
| 57.8 | ml/g |
long beans
chopped |
* |
| 1 | medium |
broccoli stems
chopped |
* |
| 57.8 | ml/g |
corn
sweet |
|
| 1 | each |
carrots
chopped |
|
| 45 | ml |
vegetable stock
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 2.5 | ml |
sugar
|
|
Directions
In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside.
Deep-fry the beancurd dice until crispy brown, drain and set aside.
Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown.
Stir in the paste, add the lemon grass and coconut, stirring well.
Add all the vegetables and briefly stir-fry.
Add the stock, soy sauce and sugar.
Stir well and turn on to a serving dish.
