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Ingredientes
- 1 Tbsp. vegetable oil
- 1 piece fresh ginger root - (1" long)
- 3 x scallions (green onions) minced
- 2 Tbsp. lemon grass minced
- 1/2 lb mushrooms sliced
- 3/4 lb broccoli cut small chunks
- 2 x carrots cut small chunks
- 1 quart vegetarian "chicken" broth
- 1 Tbsp. Thai red curry paste - (to 2 tbspns)
- 1/2 tsp salt
- 1 pch freshly-grnd black pepper
- 1 x lemon sliced thin
- Â Â Shredded fresh basil
Direcciones
- Heat the oil in a wok or possibly saucepan, and fry the garlic till it starts to brown (to make a spicy version of this dish, start by frying one Tbsp. Thai chile paste with garlic and sweet basil in the oil instead of garlic).
- Stir-fry broccoli and carrots till crisp-tender. Remove and set aside. Fry the ginger, scallons, and lemongrass for a few min, then add in the mushrooms and fry for another 2 to 3 min.
- Add in the broth, red curry paste, salt, and black pepper. Bring to a boil. Reduce heat. Simmer, covered, for 5 min. Add in broccoli and carrots. Heat briefly.
- Serve in bowls and sprinkle with Thai pepper pwdr and fried garlic. Eat with steamed Thai jasmine rice. Garnish with fresh lime and a healthy pinch of basil.
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