LEMONGRASS STIR FRY SAUCE RECIPES

STIR-FRIED LEMONGRASS CHICKEN RECIPE | MYRECIPES

Stir-Fried Lemongrass Chicken Recipe | MyRecipes image

Serve over rice noodles. Fresh lemongrass is available at Asian markets. If you can't find it, you might find lemongrass paste in the produce section of your supermarket.

Provided by Charlotte Autry

Total Time 25 minutes

Yield Serves 4 (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

1 tablespoon brown sugar
2 tablespoons unsalted chicken stock (such as Swanson)
1 tablespoon fish sauce
2 teaspoons lower-sodium soy sauce
1 teaspoon sambal oelek (ground fresh chile paste)
2 tablespoons canola oil, divided
1 tablespoon sliced peeled fresh lemongrass
2 garlic cloves, sliced
1 cup sliced red bell pepper
½ cup sliced shallots
8 ounces haricots verts, trimmed
1 pound skinless, boneless chicken thighs, thinly sliced
? cup unsalted cashews
1 Thai chile, thinly sliced

Steps:

Combine first 5 ingredients.
Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.

Nutrition Facts : Calories 330 calories, CarbohydrateContent 19.3 g, CholesterolContent 94 mg, FatContent 16.9 g, FiberContent 2.8 g, ProteinContent 26.7 g, SaturatedFatContent 2.7 g, SodiumContent 463 mg

STIR-FRIED VEGETABLES WITH LEMONGRASS RECIPE | MYRECIPES

Stir-Fried Vegetables with Lemongrass Recipe | MyRecipes image

For this vegetarian Vietnamese stir-fry, featuring asparagus, cauliflower and bell pepper, Marcia Kiesel substitutes soy sauce for the more traditional fish sauce. Lemongrass, basil and coconut milk make the dish fragrant and slightly sweet.

Provided by Marcia Kiesel

Yield 4

Number Of Ingredients 14

Ingredients

2 stalks of fresh lemongrass, tender inner white bulb only thinly sliced
3 tablespoons vegetable oil
3 shallots, thinly sliced
1 pound cauliflower, cut into 1-inch florets (4 cups)
12 asparagus spears, cut into 1-inch lengths
½ cup shredded carrots (about 2 medium)
1 red bell pepper, cut into 1-inch pieces
¾ cup water
½ cup unsweetened coconut milk
3 tablespoons soy sauce
Freshly ground pepper
½ cup chopped basil
1 cup mung bean sprouts
Rice, for serving

Steps:

In a mini food processor, finely chop the lemongrass.
In a large skillet, heat the vegetable oil. Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden brown, about 2 minutes. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of the water; cover and cook over moderately high heat, stirring a few times, until the vegetables are crisp-tender, about 3 minutes. Stir in the coconut milk, soy sauce and the remaining 1/4 cup of water and bring to a simmer. Remove from the heat and season with pepper. Stir in the basil and bean sprouts. Transfer the stir-fried vegetables to bowls and serve with rice.

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