Lemon Grass Spicy Vegetables Recipes

Steps:

• Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
• Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
• Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
• Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
• Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
• Yield: 1 cup

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.