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Lemon Grass Spicy Vegetables

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Submitted by Kathykcm

YIELD

3 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

2 2
LARGE LARGE RED CHILI PEPPERS
dried, coarsely chopped *
1 5
TEASPOON ML GALANGAL ROOT
chopped *
2 2
SMALL SMALL SHALLOTS
chopped *
3 86.7
OUNCES ML/G BEAN CURD
finely diced
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML GARLIC
chopped
1 15
TABLESPOON ML LEMONGRASS
chopped *
1 15
TABLESPOON ML COCONUT
grated *
2 57.8
OUNCES ML/G LONG BEANS
chopped *
1 1
MEDIUM MEDIUM BROCCOLI STEMS
chopped *
2 57.8
OUNCES ML/G CORN
sweet
1 1
EACH EACH CARROTS
chopped
3 45
TABLESPOONS ML VEGETABLE STOCK
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 215 72% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 426mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 11g
Vitamin A 71% • Vitamin C 6%
Calcium 7% • Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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