Quick Lemongrass Vegetable Stir Fry

Finding a quick and satisfying weeknight dinner can feel like mission impossible, especially when you’re juggling work deadlines, after-school activities, and trying to eat more vegetables. We’ve all been there – staring into the fridge at 6 PM, wondering how to turn those random produce items into something everyone will actually want to eat.

That’s where this lemongrass vegetable stir fry comes in handy: it’s fresh and flavorful, ready in under 30 minutes, and works great with whatever vegetables you need to use up from your crisper drawer.

What Kind of Lemongrass Should I Use?

Fresh lemongrass is your best bet for this stir fry, and you’ll find it in most Asian grocery stores or in the produce section of well-stocked supermarkets. Look for stalks that are firm, pale yellow-green in color, and have a fragrant citrusy smell when you give them a gentle squeeze. Before using lemongrass, remove the tough outer leaves and trim off the woody top portion – you’ll want to use only the bottom 4-6 inches of the stalk. If you can’t find fresh lemongrass, you can substitute with lemongrass paste from a tube (usually found in the produce section), though you’ll want to use about 1 tablespoon of paste to replace one fresh stalk.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Lemongrass: Since this is a key flavor, try using 1 tablespoon of lemongrass paste if you can’t find fresh stalks. If you can’t find either, mix 1 teaspoon lemon zest with 1/4 teaspoon ginger powder – it won’t be exactly the same, but will still give a nice citrusy kick.
• Bone broth: Any type of broth works here – vegetable, chicken, or even plain water with an extra splash of soy sauce will do the job.
• Vegetables: The great thing about stir fries is that you can use pretty much any veggies you have on hand. Try mushrooms, baby corn, cauliflower, or green beans – just keep the total amount about the same.
• Basmati rice: Feel free to use any rice variety, or swap it for quinoa, cauliflower rice, or rice noodles. Just follow the cooking instructions for whatever base you choose.
• Kidney beans: Any beans work well here – try chickpeas, black beans, or even tofu cubes for protein. You can also leave them out if you prefer.
• Maple syrup: Honey or brown sugar work just as well for the touch of sweetness. Start with a bit less and adjust to taste.
• Soy sauce: Tamari is the best substitute for keeping it gluten-free. Coconut aminos work too, but you might need to add a bit more salt since they’re less salty than soy sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge with stir-frying vegetables is overcrowding the pan, which causes the vegetables to steam instead of getting that perfect crispy-tender texture – work in batches if needed and keep your pan hot. Another common mistake is adding all vegetables at the same time; instead, start with harder vegetables like carrots and broccoli, then add quick-cooking ones like snap peas and zucchini in the last few minutes. When working with lemongrass, don’t skip the crucial step of bruising the stalk before chopping it, as this releases the essential oils and maximizes flavor. To prevent a gloopy sauce, mix your cornstarch with cold liquid first, and add it gradually to the hot pan while stirring constantly – this ensures a smooth, perfectly thickened sauce that coats every vegetable.

What to Serve With Lemongrass Stir Fry?

Since this stir fry already comes with rice, you might want to add some simple Asian-inspired sides to round out your meal. A bowl of miso soup makes a great starter, while some crispy spring rolls or dumplings would add a nice crunchy element to contrast with the tender vegetables. For extra protein, you could serve some grilled tofu or chicken satay on the side. I also like to put out small bowls of chopped peanuts, extra soy sauce, and sriracha so everyone can customize their plate to taste.

Storage Instructions

Keep Fresh: This tasty stir fry will stay good in an airtight container in the fridge for up to 4 days. The vegetables might soften a bit, but the flavors actually get better as they meld together! I like to store the rice separately from the vegetables to keep everything at its best.

Meal Prep: This recipe is perfect for meal prep! You can chop all your vegetables ahead of time and store them in containers in the fridge for up to 2 days. The sauce can also be mixed and stored separately for up to 5 days, making dinner assembly super quick when you’re ready to cook.

Warm Up: When you’re ready to eat your leftovers, just heat them in a pan over medium heat for about 3-4 minutes, or pop them in the microwave for 1-2 minutes. Add a splash of water or broth if the sauce seems too thick. Give it a good stir before serving to make sure everything’s heated evenly.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 120-130 g

Ingredients

• 1 onion, chopped
• 1 leek, chopped
• 1-inch piece of ginger, grated
• 4 cloves garlic, minced
• 1 tablespoon coconut oil or butter
• 1 stalk lemongrass, chopped
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon regular paprika
• 1/3 cup bone broth
• A pinch of cayenne pepper
• Salt and pepper to taste
• 1/2 cup water or extra broth
• 3 tablespoons soy sauce (or tamari)
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch
• 1/2 head of broccoli, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1/2 cup sugar snap peas
• 1-2 carrots, peeled
• 1 can kidney beans, rinsed and drained
• 1 cup basmati rice
• Sesame seeds, to garnish if desired

Step 1: Sauté Onions and Aromatics

Heat a medium pan over medium heat and add a tablespoon of coconut oil or butter.

Once melted, add the diced onion (and diced leek, if you’re using it).

Sauté for about 4 minutes until the onions become soft and translucent, stirring occasionally to prevent sticking or burning.

Step 2: Prepare and Add Lemongrass and Spices

Prepare the lemongrass by cutting off the tough end and removing the hard outer layers.

Slice it about 2/3rds of the way up the stalk, then mince, pound, or process it in a food processor.

Add the prepared lemongrass to the pan, along with crushed garlic, grated ginger, garlic powder, smoked paprika, regular paprika, and a pinch of cayenne pepper.

Stir the mixture and let it cook for another 3 to 4 minutes until the spices are fragrant.

Step 3: Cook the Rice

While the spices are cooking, prepare the rice in a separate medium pot.

Combine rinsed basmati rice with an appropriate amount of water.

Cover the pot with a lid and bring it to a boil.

Once the water begins to boil, reduce the heat to low and let the rice simmer for about 15 minutes, or until all the water is absorbed and the rice is fluffy.

Step 4: Add Beans and Broth to the Aromatic Mixture

Introduce rinsed and drained red beans to the pan with the aromatic spices.

Pour in some bone broth and stir the ingredients together until the beans are fully coated with the flavorful mixture.

Step 5: Incorporate Vegetables

Add the diced broccoli, zucchini, bell pepper, snap peas, and carrot noodles to the pan.

Cook these vegetables until they are tender but still retain their bright green color, making sure to stir occasionally.

This will ensure the vegetables are cooked evenly and maintain their nutrients.

Step 6: Final Touches

Once the vegetables are cooked to your liking, your dish is ready to serve.

You can plate it over the prepared basmati rice for a complete meal.

Enjoy your vibrant and flavorful dish!