Stir-fry some shrimp with hot pepper sauce, garlic, ginger and lemongrass for a succulent, quick, Thai-flavored dinner.
Lemongrass is the secret to the flavors in this dish. It adds a tang like that of lemon or lime and is one of the most important spices used in Thai cooking. It looks a little like a scallion with long, thin, green-gray leaves and a lighter bulb at the tip. If you can’t find it fresh, there is a lemongrass paste that works well, or use lemon zest as a backup.
To use fresh lemongrass, remove the outer leaves and slice the pale inner leaves and bulb into thin slices.
Sesame noodles with snow peas complete the meal. Fresh snow peas add a crisp texture to the noodles. If in a hurry, use microwaveable rice and add peas instead of the sesame noodle recipe.
The secret to stir-fry is to prepare all ingredients first and line them up on a plate or cutting board in order of use. That way you don’t have to keep looking at the recipe to know what goes in next.
Another tip is to make sure your wok or skillet is very hot before adding ingredients. The oil should be smoking.
Helpful Hints: Use a food processor to chop onion and peanuts. If using ground ginger instead of fresh, mix it in with the sauce. To save cleaning time, make stir-fry shrimp, remove to a plate and use the same wok, without washing it, for the noodles.