- 250 g new carrots
- 200 g new turnips
- 200 g sweet peas
- 4 fresh onions
- 150 g fresh bean sprouts
- 1 lemongrass bulb
- 1 pinch powdered ginger
- 1 knife point Espelette pepper
- 5 cl coconut milk
- 1 tablespoon grated coconut
- 3 tablespoons peanut oil
- Salt and ground pepper, to taste
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Difficulty: Intermediate
Discover this vibrant Asian-style vegetable stir-fry, packed with crisp, fresh produce and aromatic flavors from lemongrass and coconut milk. A healthy, vegan-friendly dish perfect for weeknight dinners.
- Peel and wash the carrots and turnips. Slice the sweet peas. Remove roots and stems from the fresh onions. Sort the bean sprouts, discarding any damaged ones. Peel the lemongrass bulb and slice it thinly, like a shallot. Then slice the carrots, turnips, sweet peas, and onions into thin strips or matchsticks.
- Heat the peanut oil in a large skillet or wok over medium-high heat. Add the lemongrass and sauté gently until softened and fragrant, without browning.
- Add the sliced carrots, turnips, sweet peas, and onions. Stir-fry over high heat for about 10 minutes, stirring frequently to keep vegetables crisp-tender.
- Sprinkle in the powdered ginger and Espelette pepper, then add the bean sprouts. Cook for another 5 minutes over high heat.
- Drizzle with coconut milk and season with salt and pepper to taste. Stir briefly to combine.
- Serve immediately while hot, dusted with grated coconut at the last moment for added texture and flavor.
