How to Make Filipino Lemongrass Shrimp Stir-Fry

Fresh lemongrass gives the sauce an unmistakable flavor.

This quick and easy shrimp stir-fry is a zesty dish that's great for for busy weeknight dinner.

Things You'll Need

• 1 1/2 c. white rice
• 1 1/2 lbs. medium shrimp, peeled and deveined
• 1/2 c. baby corn
• 1/2 c. unsalted cashews
• 1 c. broccoli florets
• 3 stalks fresh lemongrass, coarsely chopped
• 1 tbsp. chopped garlic
• 2 tbsp. fish sauce
• 2 tbsp. freshly squeezed lime juice
• 1 tbsp. soy sauce
• 3 tbsp. vegetable oil
• 1 tbsp. brown sugar
• 1 tbsp. sugar
• 1 tsp. salt

Instructions

1. Wash rice in a colander to rinse off excess starch, then cook according to package instructions. Cover and keep the rice warm after cooking.

2. Whisk together the lemongrass, soy sauce, fish sauce, lime juice, sugar, or brown sugar and salt in a medium bowl. Mix until the sugar is dissolved and set aside.

3. Heat the vegetable oil in a skillet or wok over medium-high heat. When the oil is smoking, stir-fry the baby corn for 2 minutes. Reduce heat to medium, add broccoli florets and shrimp and saute until the shrimp is opaque, about 4 minutes.

4. Add the lemongrass sauce to the skillet, stirring to coat evenly the mixture with the sauce. Cook for another 2 minutes.

5. Remove from heat, add the cashews and toss them with the cooked ingredients. Transfer to a platter and serve with rice.

Tips & Warnings

• Yields about four servings.