Lemon Grass Spicy Vegetables

¾ cup long-grain rice
1 tablespoon Thai galangal or coarsely grated fresh or frozen ginger
3 shallots
1 clove garlic
2 stalks lemon grass
2 teaspoons chili paste with garlic
2 tablespoons lime juice
4 teaspoons sugar
1 cup chopped scallions
14 ounces whole celery and peeled carrots or 12-ounce mixture of finely chopped ready-cut celery and shredded ready-cut carrots, about 2/3 carrots and 1/3 celery
4 ounces shiitake mushrooms
4 ounces whole broccoli or 2 ounces ready-cut broccoli florettes
2 teaspoons toasted sesame oil
¼ cup no-salt-added vegetable stock
¼ cup canned coconut milk
2 teaspoons reduced sodium soy sauce

Nutritional Information
- Nutritional analysis per serving (2 servings)
  647 calories; 12 grams fat; 6 grams saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 124 grams carbohydrates; 16 grams dietary fiber; 30 grams sugars; 16 grams protein; 528 milligrams sodium

2 servings

Combine rice and 1 1/2 cups water; bring to boil. Reduce heat to low, cover and simmer for 17 minutes, until water has been absorbed and rice is cooked.
Coarsely grate galangal or ginger; mince shallots and garlic.
Trim the tough outer leaves from the lemon grass; trim off roots. Thinly slice the lemon grass at the root end into rounds, and then cut each in half.
Combine the galangal or ginger, shallots, garlic, lemon grass, chili paste, lime juice and sugar and set aside.
Wash, trim, slice scallions.
Chop the whole celery and coarsely grate the carrots.
Wash, trim and slice shiitake caps thinly.
Remove stems from whole broccoli; cut florettes into small pieces.
Heat oil in large nonstick skillet until it is very hot. Reduce heat to medium-high, add the lemon grass mixture and stir for about 1 minute.
Add all of the remaining vegetables, and stir-fry another minute.
Add the stock, coconut milk and soy sauce, and continue cooking over medium-low heat until vegetables are crisp but tender.
Serve over rice.

50 minutes