Lemon Grass Recipes for a Dazzling Dinner

Lemon Grass  Stir-fried Chicken with Lemongrass 

1 lb. boneless, skinless chicken breasts, sliced crosswise, into 1/4″ thick strips

1 Tbs. thinly sliced lemongrass

1 clove garlic, minced

1 Tbs. coarsely chopped fresh ginger

1 tsp. fish sauce

1 tsp. rice wine vinegar

2 tsp. cornstarch

1 Tbs. peanut oil

1/2 cup chicken (or vegetarian broth)

1 tsp. soy sauce (or teriyaki sauce)

1 tsp. dark sesame oil

1 bunch green onions (scallions), cut into 1″ lengths

freshly-ground pepper, and kosher salt (to taste)

sesame seeds, for garnish

Combine and let stand 15 minutes, in a bowl: chicken, lemongrass, garlic, ginger. fish sauce, vinegar, cornstarch.

Over high heat, warm peanut oil in a wok, until merely smoking. Add chicken, stir-fry until lightly golden, and opaque, about 2-3 minutes. Add broth, soy sauce, and sesame oil; cook, stirring 1 minute. Add onions; cook, stirring about 1 minute.

Season with salt and pepper (to taste), transfer to warmed platter, garnishing with sesame seeds.

Serves 4.  

                   Serve with cooked Jasmine Rice, and a simple green salad!

Fruit Salad with Lemon Grass Syrup 

Watermelon and Honeydew Melon, cut into large chunks

1/2 small Pineapple, cut into large pieces

1 Mango, cubed

1 pint Strawberries, cleaned, hulled, halved

1/4 cup fresh Mint sprigs

Place fruit and mint in a bowl, mixing gently. Pour the Lemon Grass Syrup over the fruit, and refrigerate until chilled. Serves 4.

   Lemon Grass Syrup 

   1/2 cup Lime juice

   1/4 cup soft brown sugar

   1 stem Lemon Grass: thinly slice white part only

   2 Tb grated fresh Ginger

   1 Vanilla Bean split

To make syrup, place the lime juice, sugar, and 1/2 cup water in a small saucepan, and stir over low heat until the sugar dissolves. Add the Lemon Grass, Ginger, and Vanilla Bean. Bring to the boil, then reduce the heat, simmering for 15 minutes, or until reduced. Remove Vanilla Bean before pouring over Fruit Salad.  

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