Difficulty:[usr 2 ]
Peel and wash the carrots and turnips. Slice the gourmet peas. Remove the roots and stems from the onions. Sort the bean sprouts and discard any that are damaged. Peel the lemongrass bulb and thinly slice it like a shallot. Slice the carrots, turnips, snow peas and onions.
In a large skillet, heat the oil, add the lemongrass and just melt it without coloring it. Then add all the other vegetables and sauté them over a fairly high heat while stirring for about ten minutes.
Add the ginger, then the bean sprouts. Cook for another 5 minutes over high heat. At the end, drizzle with coconut milk, check the seasoning with salt and pepper.
Serve hot and dust with grated coconut at the very last moment.
