Lemon Grass · Sep 20, 06:21 AM
By Marge Leopold
Since moving to the new “BRIDGE” three years ago, we have planted many clumps of Lemon Grass. Lemon Grass has a very pungent lemon scent and is used in many S.E. Asian dishes. Many of the Latino neighbors have told us that they use the leaves for a tea that soothes stomach upset, Latinos use only the leaves and not the bulbous area above the root hairs that is used in many Asian foods.
Lemon Grass does not do well in cold temperatures and often is cut and covered in the winters in this valley. Sometimes if the Lemon Grass is sheltered or is along a South facing wall it will live through the winter. It is easier though to put the lemon grass in large pots and bring them into a warm area in the winter.
I wanted to pass on to you this lemon grass recipe that I found to be delicious.
Lemon Grass Pork
Chili and Lemon grass flavor this stir-fry and peanuts add a crunch (peanuts can be left out if people are allergic to them)
Serves 4
1 ½ pounds pork (boneless)
2 lemon grass stalks (with bottom)
4 spring onions
2 cloves garlic
2 tbsp oil
2 fresh red chilies (seeded and chopped)
Brown sugar and salt and pepper to taste
2 tbsp Thai fish sauce (nam pla)
1 oz roasted peanuts
Cilantro for garnish
Rice noodles to serve
- Cut pork into strips and put into dish with lemon grass, onions, salt and pepper.
- Mix well and marinate for at least 30 minutes
- Then heat wok, add oil and then add the pork mixture and stir-fry for 3 minutes
- Add garlic and chilies and stir-fry for 5-8 minutes or until pork is no longer pink
- Add sugar, fish sauce and peanuts and toss to mix
- Serve on a bed of rice noodles and garnish with torn cilantro leaves
Help for the Village of Prakeap, Cambodia BRIDGE ALUMNI: Marady Nay