In the Spring or in the Fall I love this quick and easy Lemongrass Stir Fry. Lemongrass has so many health benefits, making it one of the most versatile of essential oils.
1 Cup Organic Chicken Stock (If you can make your own)
A bunch of Lemongrass or 3-6 Drops Lemongrass Essential Oil
Chili Sesame Oil to Taste
2 TBL Corn Starch (organic to avoid GMOs)
Your Favorite Fresh Veggies
Chicken or Shrimp (optional)
Himilayan Sea Salt to Taste
Sauce: Combine organic chicken stock, Lemongrass essential oil to taste, chili sesame oil to taste, and salt. Heat over a medium heat. Add a 1/4 cup of water to corn starch and stir removing any lumps. Slowly and while constantly stirring add the corn starch to the seasoned chicken broth. Continue stirring at a low heat until broth becomes a translucent sauce. You can always add a little water if it is to thick or a bit more corn starch if runny.
Rice Noodles: Prepare according to package directions. Drain and let sit.
Veggies: Prep them and cut them into smaller bite size pieces. Any veggies will do.
Organic Chicken or Shrimp: If you choose to use them, add a little bit of sesame oil to the bottom of your frying pan and heat until pan is very hot. Add your meat, 2 drops of Lemongrass oil and sesame chili oil if you like it hotter. Stir fry your meat until done.
In a second large frying pan add more sesame oil, heat the pan until very hot. Add your veggies and toss them in the pan long enough for them to become slightly tender but don’t let them get mushy.
Add your meat when the veggies are done, stirring while the pan is still very hot. Add your sauce, stir it up good and then very last add your rice noodles, stirring them in quickly and you are done!
Note: Don’t let rice noodles get to soft in their preparation because they can easily become all mushed together. Still tastes good, just doesn’t look as nice.
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