Ingredients

8 oz firm tofu, diced (or 1 lb precooked medium shrimp)

2 stalks lemongrass (outer leaves removed), trimmed and minced

1 tbsp minced fresh ginger

1 tsp Vietnamese chile paste (or Tabasco)

1 tbsp fresh lime juice

1 tbsp rice wine (found in Asian section of grocery store)

1/2 cup canned lowfat coconut milk

1/4 cup vegetable broth

1 tbsp low-sodium soy sauce

1 tsp dark sesame oil

1 tsp 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

Rice

• 1 cup long-grain brown rice
• 2 cups vegetable broth or water
• 1 bay leaf

Description

Sunday Dinner. From Golden Door In Escondido, California. Executive Chef Michael Stroot Loves This Stir-fry Because It's A Showcase For His...

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