This recipe was updated on 06 Nov 2015. Some instructions
and ingredient quantities were changed.
Lemongrass was available at my local farmer’s market and I
couldn’t resist buying it. Like its name, lemongrass has a lemon flavor and
looks like a long (about 2 ft. or 60 cm.) thick green stalk of grass. The outer
leaves are tough and inedible, so you have to remove the outer layers to reveal
the softer inner core, which is edible and a small part of the stalk near the
root. The inner core is sliced finely and stir fried with dried red peppers to
flavor the oil used in this shrimp dish. Sugar snap peas add the crunch to this
dish. Depending upon your tolerance for heat, you can use more or less red
chili peppers.
Enjoy!