SPICY LEMONGRASS SAUCE RECIPES

Name: Lemongrass Sauce
Total time: 30 min
Yield: 1 1/2 cups, about 8 servings
Cuisine: thai
Ingredients: 1/2 cup rice vinegar; 2 tablespoons sugar; 1/4 cup water; 1/4 cup Asian fish sauce (nam pla); 1/4 cup fresh lime juice; 2 tablespoons finely minced lemongrass bulb; 1 makrut lime leaf, shredded fine (optional; sold in Asian markets); 2 teaspoons minced fresh coriander leaves; 1 teaspoon minced scallion; 2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)

LEMONGRASS SAUCE RECIPE - NYT COOKING

Lemongrass Sauce Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 30 minutes

Yield 1 1/2 cups, about 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar
2 tablespoons sugar
1/4 cup water
1/4 cup Asian fish sauce (nam pla)
1/4 cup fresh lime juice
2 tablespoons finely minced lemongrass bulb
1 makrut lime leaf, shredded fine (optional; sold in Asian markets)
2 teaspoons minced fresh coriander leaves
1 teaspoon minced scallion
2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)

Steps:

Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
Stir in the cilantro, scallions and chilies to taste.

Nutrition Facts : @context http//schema.org, Calories 26, UnsaturatedFatContent 0 grams, CarbohydrateContent 5 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 709 milligrams, SugarContent 4 grams

SPICY LEMONGRASS CHICKEN RECIPE - CHARLES PHAN | FOOD & WINE

Spicy Lemongrass Chicken Recipe - Charles Phan | Food & Wine image

Charles Phan has firm opinions about the right and wrong way to stir-fry. "A wok isn't like a salad bowl with a flame under it. You don't want to throw everything in at once and toss. You need to layer flavors by adding ingredients in the right order." That's why he stir-fries the chicken here by itself until it is deeply golden and juicy before he transfers it to a plate; after he finishes cooking the other ingredients, he returns the chicken to the wok so all the flavors meld. Quick Chicken Recipes

Provided by Charles Phan

Categories Meat + Poultry

Total Time 25 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 1/2 pounds skinless, boneless chicken thighs, fat trimmed, meat cut into 3/4-inch pieces
1/4 cup plus 2 tablespoons canola oil
Kosher salt and freshly ground pepper
2 plump stalks of lemongrass, tender white inner bulb only, minced
1 medium red onion, quartered lengthwise and thinly sliced crosswise
2 teaspoons minced garlic
1/4 cup Chinese cooking wine, sake or water
1/2 cup Vietnamese Stir-fry Sauce
1 tablespoon plus 1 teaspoon oyster sauce
1 teaspoon Asian chili paste
4 large scallions, cut into 1/2-inch lengths
5 small dried red chiles
1 large jalapeño, seeded and thinly sliced

Steps:

In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper.
In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeño; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve.

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