Lemongrass Cucumbers Recipes

LEMONGRASS GROUND PORK AND RICE BOWLS

Steps:

• Whisk together garlic, lemongrass, Hoisin sauce, soy sauce, fish sauce, brown sugar, and Sriracha. Set aside.
• Heat a large skillet or wok over medium-high heat. Add cooking oil. When oil begins to shimmer, add pork and saute, breaking it apart until pork is just starting to turn opaque, 4 to 5 minutes.
• Pour sauce over pork and continue cooking until sauce cooks down and starts to caramelize, 6 to 8 minutes more. If using chilis, stir them in the last minute of cooking.
• Assemble bowls with a bed of lettuce topped with rice. Add cucumbers on one side and top with pork.
• Garnish bowls with fresh cilantro and / or fresh mint and lime wedges (be sure to squeeze a few lime wedges over top of the pork before serving).

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

HEALTHY THAI SALAD WITH LEMONGRASS DRESSING

Steps:

• In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
• Cook the rice noodles according to package instructions.
• Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
• Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
• In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
• Heat a non-stick pan over medium to high heat and add in tofu, then saute until browned and crispy on all sides, around 5-minutes.
• Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
• Next, layer over the crispy tofu, carrot, tomato, cucumber, and sprouts, then drizzle with the dressing and sprinkle with the green onion, cilantro, and sesame seeds.
• Enjoy!

GIN AND TONIC WITH CUCUMBERS AND LEMONGRASS

Steps:

• Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly. Fill the glasses with ice. Add the gin, and top off with tonic water. Garnish with a stick of lemongrass.

LEMONGRASS CUCUMBERS

Steps:

• Peel the cucumber, cut in half lengthwise and scoop out seeds. Slice diagonally 1/4" thick.
• Toss with the salt, set aside for 10 minutes, then drain.
• Toss the cucumber slices with the vinegar, oil, sugar and pepper flakes.
• Serve immediately or refrigerate and serve.
• Enjoy!