Recipe and Image by Megan Winfrey

This week, I was inspired by fellow blogger Nadia's latest recipe. I made her coconut lemongrass jasmine rice paired with stir fry veggies and the BEST frozen dumplings EVER from Costco. If you're a Costco regular and a fan of dumplings, I highly recommend adding these to your shopping list. They take 2 minutes to steam in the microwave and come with a delicious sweet-soy dipping sauce.

Lemongrass & Ginger Stir-Fry

For the rice, here are Nadia's instructions.

Ingredients:

• 1 cup jasmine rice
• 1 cup coconut milk (or ½ cup water and ½ cup coconut cream)
• 1 lemongrass stalk (tough green parts removed, sliced into chunks)
• 1 teaspoon salt

Instructions:

Rinse the rice several times until the water runs clear (this takes me about 3 iterations).

Combine all ingredients in a rice cooker and cook on the “white rice” setting. Alternatively, this can be made on the stovetop just as easily – bring it to a boil then turn to low heat and cover with a lid for 15 minutes. Remove the pot from the heat and let the rice steam further for another 10 minutes. Fluff with a fork! Remove the lemongrass chunks (or just beware they aren’t pleasant to chew on – so let your guests know).

For the stir-fry:

Ingredients:

• 1 cup broccoli florets
• 3/4 cup roughly chopped carrots
• 1 medium onion, sliced thinly
• 1 green and 1 red bell pepper, sliced thinly
• 3 garlic cloves, minced
• 1 tbs. minced fresh ginger
• 2 tsp. toasted sesame oil
• 2 tsp. chili paste with garlic
• 2 tbs. lime juice
• 2 tbs. sugar
• 1/4 cup vegetable stock
• 1/4 cup coconut milk
• 2 tsp. soy sauce

Combine chili paste, lime juice, and sugar in a small bowl and mix until the sugar has dissolved.

Heat the sesame oil in a non-stick wok or deep skillet over medium-high until it starts to smoke.

Once the oil is very hot, add the chili paste mixture and stir for about 1 minute.

Add all of the vegetables and stir fry for about 2 minutes. Add the stock, coconut milk, and soy sauce and continue cooking over medium-low heat until the vegetables are tender but still crisp. Serve over lemongrass coconut rice.