Cambodian Lemongrass Shrimp recipe - I made this shrimp dish with World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce. As it’s an instant sauce, I dressed things up a bit—some coconut milk, bird’s eye chilies, and basil leaves to complete the taste. The dish took about 30 minutes to make and fit my tight schedules perfectly, and the big plus is that the end result is quite authentic and satisfying. #shrimp #30-minutemeals #lemongrass
Cambodian Lemongrass Shrimp Recipe
Homemade Vegetable Beef Stew/Soup Recipe
Shiitake-Vegetable-Miso Soup Ingredients: 2 tbsp. organic sesame oil ¼ cup shallots, finely chopped ¼ cup green onion, finely chopped 1 heaping tbsp. chopped ginger 1 tbsp. finely chopped garlic 1 celery stalk, chopped 3 medium carrots, thinly sliced 6 cups vegetable broth 2 cups purified water 1 bok choy, chopped 6 tbsp miso, light yellow or white 8 oz tofu, diced 16 shiitake mushrooms, thinly sliced In large pot, heat oil over medium heat. Add shallots, green onion, ginger, garlic, celery and carrots and sauté for 5 minutes. Add broth, water, bok choy and miso. Stir and bring to a boil. Reduce heat to simmer. Add tofu and mushrooms and simmer for 10 minutes, stirring occasionally. Serves 8.