Stir-Fry Crab with Lemongrass
It’s a tangy, invigorating flavor that’s distinctly Asian and distinctly difficult to find fresh: lemongrass, one of the core flavors in many curries, pastes, soups and stews originating in the Far East. If a cook is in a pinch and is looking for a substitute, lemon rind is the closest she’ll get…but although lemons lend a wonderful fragrance and flavor to whatever they touch, they can’t come anywhere near capturing the complexities of lemongrass. (Note: typically limes are paired with lemongrass, not lemons.)
The good news is that even mostly-dried-out lemongrass can be used to flavor dishes–just don’t expect to eat it. You can leave it on the plate for flair (as I’ve done here) or you can strain it out of broth/pull it out of a stew or stir-fry before serving. The flavor will be even more pronounced if you smash the stalk a few times with the back of a knife before adding it to a liquid base.
To prepare lemongrass, pull back the outer, dry layers. (It’s like green onions in this respect.) Once you’re down to the more-tender white shoot, cut off the tough root and trim the uppermost portion of the stalks. If you’re going to add it to simmering broth for flavor, you don’t have to do much more to it. If you were lucky enough to find tender, fresh lemongrass and you want to use it as an edible ingredient (as opposed to a flavoring one), cut off the root and the tougher tops completely and mince the tender white portion before adding it to your dish.
Warning: the delicate, fragrant nature of lemongrass means that it pairs much better with light flavors such as lime juice, a hint of rice vinegar, and/or cold-pressed sesame oil. Heavy sauces like soy and tamari can easily overwhelm the lemongrass essence; fresh gingerroot, too, can easily outdo the lemongrass if too much is used.
For the Crab Stir-Fry, I sautéed some shallots and garlic with some vegetable broth (chicken broth could also be used), a splash of rice vinegar, another–much smaller!–splash of soy sauce, and a can of crabmeat (drain before adding). I added a stalk of lemongrass for flavor, let the mixture simmer for about five minutes, and squeezed some lime juice into it just before serving. (Heat destroys vitamins, so it’s best to add citrus squirts after you’ve removed your dish from the stove.) This dish would also be wonderful tossed with rice or bean noodles and/or sprinkled with seaweed.
Enjoy!
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