Vietnam, Sauces

SAUTEED LEMONGRASS (NON-SPICY SHACHA SAUCE)

by Thao Le

Lemongrass is a medicinal plant that has been shown to help inhibit the growth of some bacteria and yeast. Additionally, lemongrass contains compounds that are supposed to relieve pain and swelling, decrease fever, improve blood sugar and cholesterol levels, stimulate the uterus and menstrual flow, and act as an antioxidant.

Sauteed Lemongrass (Non-Spicy Shacha Sauce) is a necessary condiment in vegetarian cuisine, especially when stir-frying mixed mushrooms with lemongrass, frying tofu with satay sauce, or steaming young tofu with satay sauce. Additionally, they may be used as a marinade for absolutely stunning vegetarian grilled foods. Lemongrass is minced and sautéed until fragrant and slightly salty, making it an indispensable seasoning for vermicelli, pho, and noodle soups. A teaspoon of sauteed lemongrass significantly improves the flavor of your cuisine.

Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi) are sure you'd be able to make your own delightful and stunning sautéed lemongrass jar using readily available ingredients and a simple process. Let's quickly get to the kitchen and prepare the following recipe for this famed Chinese sauce.

Total Time

15 mins

Difficulty

Easy

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Simple Tasty Recipes

Ingredients for 2 Servings

100

grams of Garlic (minced)
100

grams of Shallots (minced)
200

grams of Lemongrass (minced)

Time

Preparation Time

10 mins
Cooking Time

5 mins
Total Time

15 mins

Goes Great with

VEGAN MIDNIGHT RICE

rice

VEGAN VEGETABLES RICE AND PEANUT BUTTER SAUCE

VEGAN STEAMED RICE AND BOILED KING OYSTER MUSHROOMS

VEGAN STEAMED RICE ROLL WITH SPINACH AND SPINACH SAUCE

VEGAN FRIED TOFU WITH SALT AND PEPPER SERVED WITH TURMERIC RICE

tofu, turmeric

Method

PREPARATION
How to Minced Lemongrass: Trim lemongrass by cutting off the spiky top and enough of the bottom so that you no longer see a woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk.
For infusions, bruise the stalk by smashing it under the side of a cleaver or chef’s knife. For easy removal from a pot of hot liquid, tie the whole stalk into a-knot, or cut it into smaller lengths for straining out.
To mince lemongrass, slice the stalk thinly crosswise and then chop through the-slices until they’re minced.
INSTRUCTIONS
In a saucepan over high heat, heat 1 cup of cooking oil. Add the minced garlic and shallots and sauté until aromatic. Following that, add the minced lemongrass and season with 2 tablespoons of salt to taste.
Stir-fry the lemongrass mixture until aromatic and any excess oil has been drained. Allow it to cool completely before storing it in jars (boxes) for use in cooking.
Note: Add chili to the stir-fry if you prefer it spicy. You can preserve this lemongrass satay in the refrigerator for up to 2 weeks in an airtight jar!

Notes:

Hopefully, the Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi)’s Sauteed Lemongrass (Non-Spicy Shacha Sauce) recipe might assist you in adding an aroma dish to the meal's main course to increase its flavor and attractiveness.

You may use this satay lemongrass as a condiment with instant noodles, noodle soup, soups, and other foods.

Goes Great with