This month, we span the globe with two featured grantees. And there is no reason your chapter meeting’s meal – or your family menu for the week – can’t be an eclectic celebration of both!

The Together Women Rise recipe database includes more than two dozen recipes inspired by Kenyan cuisine, as well as recipes inspired by Uganda and Tanzania, all countries served by Growth Through Learning. For a hearty November meal, try a stew, fresh (and in season!) collard greens, or a sweet, hot tea to warm you from the inside out. (And while you’re there, take a look around at other countries, too. You might find inspiration for holiday meals, parties, chapter meetings, and much more!)

Want something new? Recipe co-curator Georgia Reader brings us a savory, Vietnamese-inspired stir fry that is quick and easy to make, especially if you opt to serve it over rice noodles that cook in just a few minutes. If you find it difficult to find fresh lemongrass in your local store, look for frozen varieties or even a lemongrass paste that is often available in the produce department near pre-minced garlic. Cilantro is a flavorful addition to this recipe, but if you have an aversion to it, opt to substitute another herb or try diced green onion for serving. Be sure to look at more Vietnamese-inspired dishes here!

Lemongrass Mushroom Stir Fry (Nam Xao Xa Ot)

Ingredients:
3 – 4 tablespoons oil
1 tablespoon garlic, minced
2 tablespoons fresh ginger, grated
Zest of 2 lemons
1 ½ pounds mixed mushrooms, chopped in large pieces
½ cup green onion, chopped in small pieces
¼ cup chopped lemongrass, chopped in small pieces
2 tablespoons soy sauce
1 tablespoon coconut amino acids
2 tablespoons maple syrup
Juice of 2 lemons
½ cup cilantro, chopped in small pieces (plus extra for serving)
2 tablespoons Thai chilies, chopped fine (plus extra for sprinkling on top if extra heat is desired)
2 limes, cut into wedges, for serving
1 pound rice noodles or desired amount of cooked rice, for serving

Method:

Heat the oil in a wok over medium heat. Add the garlic, ginger, and lemon zest and stir until browned.

Add the mushrooms, green onion, and lemongrass. Cook until the vegetables are tender.

Add the soy sauce, coconut amino acids, maple syrup, and lemon juice. Cook until the sauce thickens, stirring constantly.

Stir in the Thai chilies and cilantro just before removing from heat.

Serve over noodles or rice. Top with cilantro leaves and lime wedges.

Recipe and photo credit: Georgia Reader