My Lemongrass is growing so beautifully. I planted it as ends. When I cooked with lemongrass one day, I sliced off the end and planted them.
They flourished and returned the next year. I’m always trying to find things to cook with all my lemongrass. I developed this recipe as a result of that and wanting to find a way to cook brussel sprouts on the stove top.
3 TB coconut oil
1 lb brussel sprouts, halved
1/2 TB lemongrass
1 thumb size hunk of ginger, peeled and finely chopped
3 TB red wine or bone broth
1 TB fish sauce
1/2 tsp salt, optional if your low sodium
2 tsp lemon juice
Warm coconut oil in skillet over medium heat a minute and then add Brussel sprouts ginger and lemongrass. Sauté 10 minutes or until starting to dry up and then add red wine or broth. Cook 5 minutes more then add fish sauce and salt. Sauté another 5 minutes or until sprouts start to brown. Turn heat to medium low and add lemon juice. Continue to sautée 10 more minutes until sprouts are tender.