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Ingredients

• 8 oz firm tofu, diced (or 1 lb precooked medium shrimp)
• 2 stalks lemongrass (outer leaves removed), trimmed and minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon Vietnamese chile paste (or Tabasco)
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine (found in Asian section of grocery store)
• 1/2 cup canned lowfat coconut milk
• 1/4 cup vegetable broth
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1 teaspoon canola oil
• 4 medium carrots, cut into thin strips
• 8 medium shiitake mushrooms, thinly sliced
• 1 cup fresh broccoli florets
• 1/2 cup diagonally sliced green onions

Description

Sunday Dinner. From Golden Door In Escondido, California. Executive Chef Michael Stroot Loves This Stir-fry Because It's A Showcase For His Garden-fresh Herbs And Produce. And Cooking The Dish Makes The Kitchen Smell Fantastic. Serve It Over Fiber-rich Br

Self