Lemon Grass Spicy Vegetables Recipes

Steps:

• Combine rice and 1 1/2 cups water; bring to boil. Reduce heat to low, cover and simmer for 17 minutes, until water has been absorbed and rice is cooked.
• Coarsely grate galangal or ginger; mince shallots and garlic.
• Trim the tough outer leaves from the lemon grass; trim off roots. Thinly slice the lemon grass at the root end into rounds, and then cut each in half.
• Combine the galangal or ginger, shallots, garlic, lemon grass, chili paste, lime juice and sugar and set aside.
• Wash, trim, slice scallions.
• Chop the whole celery and coarsely grate the carrots.
• Wash, trim and slice shiitake caps thinly.
• Remove stems from whole broccoli; cut florettes into small pieces.
• Heat oil in large nonstick skillet until it is very hot. Reduce heat to medium-high, add the lemon grass mixture and stir for about 1 minute.
• Add all of the remaining vegetables, and stir-fry another minute.
• Add the stock, coconut milk and soy sauce, and continue cooking over medium-low heat until vegetables are crisp but tender.
• Serve over rice.