Lemon Grass Spicy Vegetables

Preparation

1. Step 1

   Combine rice and 1½ cups water; bring to boil. Reduce heat to low, cover and simmer for 17 minutes, until water has been absorbed and rice is cooked.

2. Step 2

   Coarsely grate galangal or ginger; mince shallots and garlic.

3. Step 3

   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.

4. Step 4

   Combine the galangal or ginger, shallots, garlic, lemon grass, chili paste, lime juice and sugar and set aside.

5. Step 5

   Wash, trim, slice scallions.

6. Step 6

   Chop the whole celery and coarsely grate the carrots.

7. Step 7

   Wash, trim and slice shiitake caps thinly.

8. Step 8

   Remove stems from whole broccoli; cut florettes into small pieces.

9. Step 9

   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.

10. Step 10

    Add all of the remaining vegetables, and stir-fry another minute.

11. Step 11

    Add the stock, coconut milk and soy sauce, and continue cooking over medium-low heat until vegetables are crisp but tender.

12. Step 12

    Serve over rice.