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Categories:
stalk lemongrass peanut oil onion clove garlic brown sugar cayenne pepper snow peas lime lemon steamed rice
Viewed: 42 - Published at: 8 years agoIngredients
- 1 stalk lemongrass
- 2 tbsp peanut oil
- 7 oz tempeh or firm tofu, cut into 1/2 inch-wide strips
- 1 small onion, thinly sliced
- 1 clove garlic, crushed
- 1 1/2 tbsp brown sugar
- 1/4-1/2 tsp cayenne pepper
- 10 oz snow peas
- 2 None kaffir lime leaves, finely shredded
- 1/2 None lemon, juiced
- None None Steamed rice, to serve
Method
- Trim lemongrass, keeping 3 inches of the thick white bottom portion. Remove and discard outer leaves and finely chop inner part. Set aside.
- Heat 1 tbsp of the oil in a wok on medium heat. Cook the tempeh, turning with a slotted spoon, for 2 mins, until crisp. Drain on paper towels.
- Add remaining 1 tbsp oil to wok. Stir-fry onion and garlic for 3 mins, until soft. Add lemongrass, sugar, cayenne pepper and 1/4 cup water and stir-fry for another 3 mins, until slightly caramelized.
- Return tempeh to wok and add snow peas, lime leaves, lemon juice and 1/4 cup water. Stir-fry until coated with seasoning and snow peas are bright green and just tender.
