Stir-fried vegetables with lemongrass and basil in coconut milk
4 servings
60 minutes
Fried vegetables with lemongrass and basil in coconut milk is an exquisite dish that combines aromatic herbs and rich flavors. Lemongrass adds a fresh citrus note while coconut milk provides softness and a creamy texture. Crunchy vegetables like cauliflower, asparagus, and red pepper create a harmony of textures, while basil and sprouts add freshness. This dish evokes Eastern motifs but fits perfectly into European cuisine. It pairs wonderfully with rice, absorbing all the aromas. Light yet flavorful, it is suitable for both everyday lunch and special occasions. Healthy, nutritious, and vibrant, this dish will adorn the table and provide unforgettable gastronomic experiences.
1
Chop the lemongrass in a food processor.
- Lemongrass: 2 stems
2
In a pot, heat vegetable oil over high heat. Add lemongrass and finely chopped shallot. Sauté until the onion is golden for 2 minutes.
- Vegetable oil: 3 tablespoons
- Lemongrass: 2 stems
- Shallot: 3 pieces
3
Add chopped cauliflower florets, diced asparagus, grated carrot, diced red pepper, and 0.5 cup of water. Cover with a lid and cook over medium heat, stirring occasionally, for about 3 minutes until the vegetables are almost tender but still slightly crisp inside.
- Cauliflower: 500 g
- Fresh asparagus: 12 pieces
- Carrot: 2 pieces
- Red sweet pepper: 1 piece
- Water: 0.8 glass
4
Add coconut milk, soy sauce, and the remaining water. Bring to a boil, remove from heat, and add pepper. Add chopped basil and sprouts.
- Coconut milk: 0.5 glass
- Soy sauce: 3 tablespoons
- Water: 0.8 glass
- Freshly ground black pepper: to taste
- Basil leaves: 0.5 glass
- Bean sprouts: 1 glass
5
Serve with boiled rice.
- Rice: to taste
