How to Use Lemongrass
Learn how to use lemongrass with this comprehensive guide. Learn how to cut, cook, and store this Southeast Asian ingredient.
Servings: 4 people
Calories: 7kcal
Equipment
Ingredients
- 2 stalks lemongrass
Instructions
Minced lemongrass
- With the back of the knife, hit the lemongrass a few times to release the oils.
- Cut off the bottom of the stalk.
- Remove the outer layer.
- Thinly slice the lemongrass into small coins.
- Cut the thinly sliced lemongrass into smaller pieces. Hold the knife over the cutting board in a cutting position. Place your palm on top of the part of the knife closest to the pointy end. Move the knife up and down while moving it across the sliced lemongrass. Do this a few times until you get very small lemongrass pieces.
Lemongrass chunks
- With the back of the knife, hit the lemongrass a few times to release the oils.
- Cut off the bottom of the stalk.
- Remove the outer layer.
- Slice the lemongrass into 2 inch sticks.
Thinly sliced lemongrass
- With the back of the knife, hit the lemongrass a few times to release the oils.
- Cut off the bottom of the stalk.
- Remove the outer layer.
- Thinly slice the lemongrass into small coins.
Notes
For more tips and tricks, refer to the blog post!
Nutrition
Serving: 0.5stalk | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.5mg | Potassium: 54mg | Vitamin A: 0.5IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg