Recipes | Viewing Tag: lemongrass

1. If you have a high powered food processor, add in chunks of lemongrass, garlic and coriander roots and blitz until the mix resembles fine straw. Alternatively, finely slice and dice. Add all ingredients together and mix until well combined. Chill for 30mins.

2. Form 4 patties out of the burger mix. They will shrink on cooking so make your patties bigger than the size of your buns.

3. Prepare onion oil by placing sliced onion in a heat proof bowl. Heat oil in a dry pan until smoking. Carefully pour hot oil over spring onions. Stir through and set aside.

4. Panfry, grill or bbq your patties until cooked through. Smear spring onion oil on your cooked patty and assemble your burger.

(Make your pickled veggies the night before) Simply julienne your carrot and radish. Lightly salt and toss through to distribute. Leave in a colander and set aside for a few hours in the fridge. Make your pickling liquid by adding equal parts white sugar and white vinegar in a pot. Heat to dissolve the sugar then leave to cool completely. Squeeze out any moisture from the salted veggies and place in a sterilised jar. Add in sliced garlic and fill the jar with pickling liquid. Lid and store in the fridge overnight before serving).

Prepare the Tofu Chips

1. Cut lemongrass and chilli into 1½ cm pieces and blitz in a strong food processor until the mix resembles straw. If you don’t have a processor, you can finely slice the lemongrass stalks into rings before finely dicing together with the chilli.
2. Add lemongrass and chilli mix to a bowl, along with the soy sauce, salt and honey. Mix to combine. Add tofu chips and coat. Leave to marinate for one hour.

Now for the Stir Fry

1. Heat 3T oil in a wok or non-stick skillet. Add marinated tofu chips and sauté to heat through. When the tofu starts to develop a little sear, remove from the pan and set aside (along with all the marinade).
2. Heat 1T oil in the wok. Add mock meat and sauté to heat through.
3. Add lotus roots and sauté to heat through.
4. Return the tofu chips and marinade to the wok and sauté.
5. Add snow peas* and sauté until desired doneness.
6. Taste and adjust seasoning if necessary, by adding salt or a little vegetarian stir fry sauce.

Serve with steamed rice

*You can simply add these into your stir fry raw and allow the ingredients in the pan to heat them through, or blanch them in a pot of boiling water (with salt and oil added to retain its colour) first for 10 seconds before draining and setting aside until needed.