Stir-Fried Vegetables with Lemongrass

Ingredients

• 12  asparagus spears cut into 1-inch lengths
• 0.5 cup basil chopped
• 0.5 cup carrots shredded ( 2 medium)
• 1 pound cauliflower cut into 1-inch florets (4 cups)
• 2 stalks lemongrass fresh white thinly sliced
• 1 cup mung bean sprouts 
• 4 servings pepper freshly ground
• 1  bell pepper red cut into 1-inch pieces
• 4 servings rice for serving
• 3  shallots thinly sliced
• 3 tablespoons soya sauce 
• 0.5 cup coconut milk unsweetened
• 3 tablespoons vegetable oil 
• 0.8 cup water 

Equipment

• food processor
• bowl
• frying pan

Directions

1. In a mini food processor, finely chop the lemongrass.
2. In a large skillet, heat the vegetable oil.
3. Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden brown, about 2 minutes.
4. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of the water; cover and cook over moderately high heat, stirring a few times, until the vegetables are crisp-tender, about 3 minutes. Stir in the coconut milk, soy sauce and the remaining 1/4 cup of water and bring to a simmer.
5. Remove from the heat and season with pepper. Stir in the basil and bean sprouts.
6. Transfer the stir-fried vegetables to bowls and serve with rice.