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Recipe

Spicy Lemongrass Peas

Scott Phillips

Servings: 4 as a side

Tangy lime and lemongrass enhance the peas’ sweetness in this Vietnamese-inspired dish. Jalapeño adds a spicy kick, but feel free to substitute chopped fresh ginger. Serve with coconut rice and grilled fish.

Ingredients

  • 2 Tbs. fish sauce
  • 2 Tbs. fresh lime juice
  • 1 Tbs. packed light brown sugar
  • 1 jalapeño, seeded
  • 1 trimmed stalk lemongrass, thinly sliced
  • 1 small yellow onion, coarsely chopped
  • 2 Tbs. peanut oil
  • 2 cups shelled fresh peas or frozen peas, thawed
  • 1 tsp. finely grated lime zest

Nutritional Information

      Calories (kcal) : 35
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 710
      Carbohydrates (g): 8
      Fiber (g): 0
      Protein (g): 1

Preparation

  • In a small bowl, whisk together the fish sauce, lime juice, and brown sugar; set aside.
  • In a food processor, pulse the jalapeño, lemongrass, and onion until finely chopped.
  • In a large wok or skillet, heat the oil over medium-high. Add the lemongrass mixture and stir-fry until soft, about 1 minute. Add the peas and the fish sauce mixture. Simmer, stirring occasionally, until the sauce is slightly reduced, about 2 minutes. Remove from the heat, stir in the lime zest, and serve.

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