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Lemongrass Veggie Medley
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A picture of Lemongrass Veggie Medley.

Lemongrass Veggie Medley

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Tasty Asian-Style Side Dish

Tasty Asian-Style Side Dish

Read more

Lemongrass Veggie Medley

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Tasty Asian-Style Side Dish

Tasty Asian-Style Side Dish

Read more
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Ingredients

30 mins
8 servings
  • 1 stalklemongrass
  • 1 bunchasparagus; trimmed and cut in half
  • 1 cuptiny baby carrots
  • 1yellow bell pepper; julienne
  • 2stalks celery; flaked
  • 2shallots; julienne or minced
  • 1 clovegarlic; minced
  • 1vegetable oil; as needed
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Steps

30 mins
  1. 1

    Cut lemongrass in four pieces. Smash the lemongrass with the back of your knife.

  2. 2

    Combine enough oil to cover the pan with a little extra in a large saute pan with lemongrass. Slowly bring oil up to temp on low heat, approximately 10 minutes.

  3. 3

    Remove lemongrass. Add veggies. Saute on medium heat until nearly tender. Add garlic and toss.

  4. 4

    Variations; Ginger, parsley, butter, mirin, rice vinegar, sesame oil, broccoli, squash, sweet potatoes

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ChefDoogles
ChefDoogles @ChefDoogles
on February 04, 2014 04:10
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Keywords

Shallot Lemon Grass Vege Bell Pepper Asparagus Celery Carrot Garlic

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