Stir-fried Spicy Lemon Grass Vegetables

Name: Stir-fried Spicy Lemon Grass Vegetables
Ingredients: 2 tablespoons Shaoxing rice wine or dry sherry; 1 tablespoon chilli-bean sauce; 1 teaspoon sugar; 4–5 tablespoons water; 2 tablespoons lime juice; 2 teaspoons light soy sauce; 150 ml (5 fl oz) tinned coconut milk; 225 g (8 oz) celery; 2 lemon grass stalks; 1½ tablespoons groundnut oil; 100 g (4 oz) shallots, finely sliced; 2 tablespoons coarsely chopped garlic; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 tablespoons Shaoxing rice wine or dry sherry; 225 g (8 oz) carrots; 450 g (1 lb) fresh broccoli

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This is a Thai-inspired vegetarian dish that is a perfect accompaniment to any meal or that can serve as a gratifying main course on its own. It is an easy-to-make dish that is deliciously aromatic.

Ingredients

450 g (1 lb) fresh broccoli
225 g (8

Main course
Side dish
Vegan

Method

Separate the broccoli heads into small florets and peel and slice the stems. Blanch the broccoli pieces in a large pan of salted, boiling water for several minutes; remove them with a slotted spoon and immerse them in cold water. Drain thoroughly. Peel and diagonally slice the carrots into 5 cm (2 in) pieces, blanch them in the same salted water as the broccoli and drain well. Cut the celery at