This delicious dish takes some prep work but is well worth the effort. When working with lemongrass, remember to use only the lower bulb of the stalk, and remove the tough outer leaves before chopping. I normally buy fresh lemongrass from Meijer (find it already peeled in the produce section where the fresh herbs are located) or at Jungle Jim's. If you are unable to source it fresh, Colonel De's Gourmet Spices at Findlay Market stocks dried lemongrass, Whole Foods sells diced lemongrass in jars, and I've seen squeeze tubes of lemongrass paste in the produce section of my local Kroger Marketplace.
8 oz whole wheat spaghetti
4 tsp peanut oil, divided
2 Cups julienne-cut carrots
3 Cups julienne-cut bell pepper
4 Cups thinly sliced mushrooms
3 Tbs peeled, chopped lemongrass
1 Tbs peeled, minced ginger
1 Tbs Sriracha sauce (If heat isn't your thing, decrease the amount of Sriracha sauce to a teaspoon. Substitute Sambal Oelek for an added kick)
1 tsp turmeric
2 tsp ground cumin
8 cloves garlic, minced
1 Cup vegetable broth
1/2 Cup water
2 tsp low-sodium soy sauce
1/4 tsp kosher salt
1/3 Cup cilantro leaves
1/4 Cup chopped cashews
How to prepare fresh lemongrass:
Add 2 tsp peanut oil and swirl to coat, then add carrots to pan.
Saute two minutes.
Cook for one minute, stirring constantly.
reduce heat. Simmer for a couple of minutes.
For printable recipe, click here.