Lemon Grass Vegetable Stir-Fry

by Tarla Dalal

This recipe has been viewed 3916 times

Assorted vegetables blended with tofu and lemon grass to give them a unique flavour.

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Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Makes 4 servings
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Ingredients

1/2 cup chopped lemon grass (hare chai ki patti)
2 tbsp oil
1/2 tsp dry red chilli flakes (paprika)
1 tsp grated ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1 cup thinly sliced onions
1 cup tofu (bean curd/ soya paneer) cubes , fried
1/2 cup broccoli florets, blanched
4 to 5 french beans, blanched
1/2 cup carrot cubes, boiled
4 blanched baby corn , cut into 25 mm. (1") pieces
1/2 cup boiled sweetc corn kernels
1/2 cup zucchini slices, blanched
salt to taste
1 vegetarian seasoning cube
2 tsp soy sauce

Method

Blend the lemon grass with ¼ cup of water, in a mixer. Strain and keep the juice aside.
Heat the oil in a wok, on a high flame, add the chilli flakes, ginger and garlic and stir-fry for a minute.
Add the onions and stir-fry for a couple of minutes.
Add the tofu, broccoli, French beans, carrots, baby corn, sweet corn, zucchini and salt and stir-fry for 4 to 5 minutes.
Crush the vegetarian stock cube and add it to the stir-fry.
Add the soya sauce and lemon grass juice and mix well.
Serve immediately.

RECIPE SOURCE : Stir-Fry