Sauté sliced with lemon grass and chili

Ingredients for Sauté sliced with lemon grass and chili

Instructions for Sauté sliced with lemon grass and chili

To prepare the Sauté sliced with lemon grass and chili recipe, please follow these instructions:

Boil the rice. Grate the lemon rind and save it for garnish. Remove one or two of lemon grass, coarse outer leaves. Cut the white part of the lemon grass is fine. There should be about 2 tablespoons. Cut the chili through lengthwise and cut it very fine. Halvér fennel bulbs, cut the stalk off and cut the rest just fine. Heat the oil in a wok or saucepan and sauté Lemongrass, chilli and fennel. Add the broth, 2 tablespoons lemon juice and sigh-ker and let Cook on low heat about 5 minutes. Smooth with cornstarch in a little cold water udrørt. Boil it thoroughly and add fintsnittede scallions. DUP sauté the slices dry with paper towel. Season with pepper. Allow the oil to be hot on a frying pan. Put sauté the slices on and flip them immediately. Take slices of pan and place them in the sauce. Sprinkle the grated lemon rind over.

Tips:
The green part of lemon grass can also be used in court to flavor, but need to be addressed before serving, as it is for the tree to eat. Lemon grass can be replaced by finely grated lemon zest. Instead of fennel can be used 1-2 leeks. In fresh chili sits most of the strength in between walls and seeds. You will have a mild chili flavor, so use only the flesh.