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Stir-Fried Vegetables with Lemongrass

This Stir-Fried Vegetables with Lemongrass recipe contains vegetable oil, unsweetened coconut milk, cauliflower, mung bean sprouts, shallots and more.
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Servings:??  | Calories:1091 | Total Fat:70g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 70g
108 %
Sat Fat 25g
123 %
Total Carb 107g
36 %
Fiber 28g
113 %
Sugars 28g
Cholesterol 0mg
0 %
Sodium 2640mg
110 %
Protein 34g
67 %
34% Others combined
34% Vegetable oil
20% Unsweetened coconut milk
10% Cauliflower
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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