This recipe is contributed on the book of The Occasional Vegetarian ~ NYTimes.
Taking on to another notch after roasting the vegetable and bring a flavorful hearty meal with
the richness from aromatic herbs and spices.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.