We love the vibrant, fresh notes of Lemongrass, and we often keep some lemongrass paste on hand in the fridge for when the yen arises. We’d really only mixed shrimp and lemongrass Once Before, and it worked well, so we figured we’d go back to the well. This time, instead of a soup, we went the stir-fry route and used onions and mushrooms as supporting ingredients. That said, as with any stir-fry, it’s totally customizable…we think sliced red pepper and baby bok choy would work really well here if you wanted to add in some bold colours!
Time: 25 Minutes
- Shrimp (peeled and deveined)
- Mushrooms. We used cremini, but shiitake would have been really good too.
- Lemongrass Paste
- Soy Sauce
- Slice your mushrooms and onions.
- Heat some oil (we used peanut, but veggie will work too depending on your preference/allergies) in a wok, and add your onions and mushrooms.
- If your shrimp is not peeled and deveined, do this while your mushrooms and onions begin cooking.
- Sautee for a few minutes, and then add in some lemongrass paste, and sautee until your onions become opaque.
- Add in your shrimp, and pour in some soy sauce.
- Cook until your shrimp are all pink, and the sauce nicely coats everything.
- If your sauce needs to be thickened, dissolve a little corn starch into some warm water, and pour that into your wok…it will thicken before too long.
- Plate, devour, and enjoy!