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Ingredients

• 2   large stalks of fresh lemongrass, tender inner white bulb only, thinly sliced
• 3 tablespoons  vegetable oil
• 3   large shallots, thinly sliced
• 1 pound  cauliflower, cut into 1-inch florets (4 cups)
• 12   asparagus spears, cut into 1-inch lengths
• 1/2 cup  shredded carrots (about 2 medium)
• 1   red bell pepper, cut into 1-inch pieces
• 3/4 cup  water
• 1/2 cup  unsweetened coconut milk
• 3 tablespoons  soy sauce
•   Freshly ground pepper
• 1/2 cup  chopped basil
• 1 cup  mung bean sprouts
•   Rice, for serving

Description

For This Vegetarian Vietnamese Stir-fry, Featuring Asparagus, Cauliflower And Bell Pepper, Marcia Kiesel Substitutes Soy Sauce For The More Traditional Fish Sauce. Lemongrass, Basil And Coconut Milk Make The Dish Fragrant And Slightly Sweet.

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