Stir Crazy for Lemongrass
Lemongrass-Ginger Infused Seafood Stir-fry with Green Onions
30 minutes
Serves 4
DinnerThaiDairy-freeNut-free
Herb's take
Inspired by Thai and Vietnamese stir-fries, this dinner brings the magic of aromatics to seafood. You’ll learn how to bloom lemongrass and ginger in oil for a flavor bomb that turns fresh seafood into a weeknight hero.
Equipment needed
- Wok or large skillet
Ingredients
Yield
4
Instructions
- 01Heat the oil in a large wok or 12-inch skillet over medium-high until shimmering. Add the minced lemongrass and grated ginger, stirring constantly for 1 minute until fragrant but not browned.
- 02Add the garlic and cook for 30 seconds, just until you smell it.
- 03Increase the heat to high and add the shrimp and scallops. Season with 1 teaspoon salt and sprinkle the sugar over. Stir-fry for 1 to 2 minutes, until seafood just begins to turn opaque.
- 04Add the white parts of the green onions, red bell pepper, and carrot. Stir-fry for another 2 minutes until vegetables are crisp-tender and seafood is cooked through.
- 05Pour in the soy sauce and fish sauce, tossing everything together for 30 seconds.
- 06Remove from heat and stir in the green onion tops. Taste and add the remaining 1/2 teaspoon salt if needed.
- 07Serve immediately over hot jasmine rice, garnished with lime wedges for squeezing at the table.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.