Lemongrass Coconut Soybean Basil Stir-Fry Recipe

About this recipe

This fragrant Thai stir-fry pairs tender soybeans with mushrooms and cauliflower in a creamy coconut-lime sauce. Lemongrass, galangal, kaffir lime leaves, and basil keep every bite bright, savory, and deeply satisfying.

Ingredients

• - Basil Leaves
• 1 head Cauliflower
• 1 l Milk
• 100 g Tamarind Paste
• - Juice - Pineapple
• 100 g Garlic
• 100 g Lemongrass
• 50 g Thai Ginger (Shunti)
• - Coconut Oil
• 90 g Dark Soy Sauce
• - Coriander Powder
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)

Instructions

1. 1. Warm the coconut oil in a wide wok over medium-high heat until it shimmers lightly.
2. 2. Add the lemongrass, galangal, garlic, chili, and onion, then stir for about 30 seconds.
3. 3. Toss in the mushrooms and cauliflower, and stir-fry until the vegetables start to soften.
4. 4. Pour in the coconut milk, soy sauce, and tamarind paste, then stir until the sauce looks smooth.
5. 5. Add the cooked soybeans and kaffir lime leaves, then simmer for 3 to 4 minutes so the beans absorb flavor.
6. 6. Turn off the heat, fold in the basil and lime juice, and let the herbs stay bright and fragrant.
7. 7. Spoon the stir-fry into two bowls and serve it hot while the sauce is still silky.