How to Make Filipino Lemongrass Shrimp Stir-Fry
This quick and easy shrimp stir-fry is a zesty dish that's great for for busy weeknight dinner. Does this Spark an idea?
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.
-
1
Tips & Warnings
Yields about four servings.
- Photo Credit Jupiterimages/Comstock/Getty Images