Lemon Grass Spicy Vegetables

30 minutes Prep: 10 minutes Cook: 15 minutes

221 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

2	large	red chili peppers	dried, coarsely chopped
1	teaspoon	galangal	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	carrot	chopped
3	tablespoons	vegetable stock
2	tablespoons	soy sauce, light
1/2	teaspoon	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.

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Nutrition Facts

Serving Size 100g

Amount per Serving

Calories 221 71% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 7.0g	34%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 492mg	20%
Total Carbohydrate 13.0g	4%
Dietary Fiber 3.0g	10%
Sugars 3.0g
Protein 6.0g	12%

Vitamin A	76%		Vitamin C	6%
Calcium	7%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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