Lemon Grass Sauce Recipes

Steps:

• Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
• Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
• *Available at Asian markets and in some supermarkets.

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.

Steps:

• Combine all of the lemongrass sauce ingredients into a blender. Puree the ingredients until the garlic and lemongrass are finely chopped.
• Serve with "Grilled Beef in Grape Leaf" which is posted on RecipeZaar.

Steps:

• Combine ingredients in small saucepan until blended.
• Heat to boiling, stirring until clear and thickened.

Steps:

• Process lemon grass, garlic and chili sauce until it turns into a fine paste.
• Combine paste and all other ingredients and mix well.
• Marinade is ready to use after sitting for about 1 minutes.
• Recipe yields enough marinade for 1-2 pounds of meat.
• You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
• Simply put in zip-lock bag and freeze until needed.

Steps:

• Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
• Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.

Steps:

• Puree together the lemon grass, garlic, galangal, turmeric, Jalape and shallots.
• Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
• To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.