2 stalks lemongrass
2 baby bok choy
3 tablespoons vegetable oil
8 asparagus spears, cut into bite size pieces
2 medium carrots, shredded
1 small red bell pepper, cut into cite size pieces
3 tablespoons water
1 large shallot, chopped
2 teaspoons chopped fresh ginger
2 cloves garlic, chopped
1 small chili pepper deseeded and chopped
1 cup bean sprouts
1 teaspoon curry powder
2 pinches ground cinnamon
1/2 cup coconut milk
1/4 cup vegetable stock
salt to taste
cooked rice
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