I am discovering culinary applications of lemon grass. I bought a big bunch of it and tried different recipes calling for its use. This tropical grass has a lemony, aromatic flavour that can enrich any dish from meats and vegetables to sauces and soups.
Not the entire lemon grass is usable. Only the tender white inside of the stalk is edible. The grassy leaves should be discarded.
This recipe for fried zucchini with lemon grass and mint comes again from my favorite Met Home. I have prepared this dish and served with wasabi steaks, as both come from the Asian culinary tradition. Zucchini itself is a wonderful and very versatile vegetable. Because of its delicate taste it always gains when spices and herbs are used.
Fried Zucchini with Lemon Grass and Mint
4 medium zucchini (about 1 and 1/2 lb)
1 stalk fresh lemon grass,
4 tbsp fresh mint, chopped,
1 tsp olive oil,
1 tsp sugar,
1 tsp sesame oil,
1 tsp rice bran or any vegetable oil,
1 tbsp lemon juice.
1. Trim ends of zucchini and cut into half inch slices.
2. Cut about 2 inches from the bottom of lemon grass and top. Peel away outer leaves and extract the white tender core. Chop it finely.
3. Combine lemon grass with mint, olive oil, sugar and pound them into paste.
4. In a large deep nonstick pan heat sesame oil with bran rice oil until very hot.Add zucchini,lower heat and fry about 10 minutes until zucchini turns gold.
5. Add lemon grass-mint paste to the pan and stir until zucchini are coated with herbs. Saute for about one minute. Add lemon juice, stir, and serve with meats.