Wednesday, November 9, 2011

Quick Meals: Lemongrass Stir Fry

My go-to chicken dinner is a simple stir fry of chicken, red bell peppers, and onions in a "teriyaki" sauce. I find teriyaki tastes fresher, yet just as aromatic, when I leave out the sugar and salt and just use ginger, low-sodium soy sauce, and garlic. I use this premade ginger paste to save on time and reduce waste, so the meal is delicious and fast, but I was looking to change things up.

And then I happened upon lemongrass paste. I have enjoyed lemongrass flavor when I've gone out to eat and tried to cook with it a couple of times. Starting from fresh or using thinly sliced lemongrass in a jar both worked well, but I didn't care for the fairly woody texture of the rings. Perhaps I am missing something in my technique? But the paste solved this problem--all the flavor ready to blend, and quickly. I wasn't sure what to pair it with, but settled on roasted ground cumin and soy sauce and my taste buds were singing. As was my toddler: "More chi-chi!" I suspect he ate more of the chicken than I did, and the leftovers were all gone before the end of the next meal. Success!

Doing some additional research, it appears that lemongrass is commonly paired with garlic, ginger, and turmeric. (Though I don't recommend turmeric when feeding a toddler as it stains clothes rather effectively.) Do you make any recipes that use lemon grass?

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