Lemon Grass Spicy Vegetables Recipes

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LEMON GRASS SPICY VEGETABLES



Lemon Grass Spicy Vegetables image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 50m

Yield 2 servings

Number Of Ingredients 16

3/4 cup long-grain rice
1 tablespoon Thai galangal or coarsely grated fresh or frozen ginger
3 shallots
1 clove garlic
2 stalks lemon grass
2 teaspoons chili paste with garlic
2 tablespoons lime juice
4 teaspoons sugar
1 cup chopped scallions
14 ounces whole celery and peeled carrots or 12-ounce mixture of finely chopped ready-cut celery and shredded ready-cut carrots, about 2/3 carrots and 1/3 celery
4 ounces shiitake mushrooms
4 ounces whole broccoli or 2 ounces ready-cut broccoli florettes
2 teaspoons toasted sesame oil
1/4 cup no-salt-added vegetable stock
1/4 cup canned coconut milk
2 teaspoons reduced sodium soy sauce

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.

Nutrition Facts : @context http, Calories 645, UnsaturatedFat 5 grams, Carbohydrate 124 grams, Fat 13 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 515 milligrams, Sugar 31 grams

SPICY LEMONGRASS TOFU



Spicy Lemongrass Tofu image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1 1/2 tablespoons soy sauce
2 teaspoons chopped Thai bird chiles or another fresh chile
1/2 teaspoon dried chile flakes
1 teaspoon ground turmeric
2 teaspoons sugar
1/2 teaspoon salt
12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
4 tablespoons vegetable oil
1/2 yellow onion, cut into 1/8-inch slices
2 shallots, thinly sliced
1 teaspoon minced garlic
4 tablespoons chopped Roasted Peanuts, recipe follows
10 pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves
1 cup raw, shelled peanuts, skin removed

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

SPICY TOFU AND LEMONGRASS STIR-FRY



Spicy Tofu and Lemongrass Stir-Fry image

Categories     Wok     Rice     Vegetable     Stir-Fry     Low Fat     Vegetarian     Tofu     Lemongrass     Self

Yield Makes 4 servings

Number Of Ingredients 20

Stir-fry
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

Steps:

  • Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large sauté pan with canola oil and set over medium-high heat. Add tofu and sauté, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and sauté, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.

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