Lemongrass Shrimp Stir Fry Salad
1/2 pound linguine, cooked al dente, and cooled
2 red scallions, finely chopped
1 cup thinly sliced romaine lettuce
2 medium carrots cut into julienne
1/4 cup finely chopped mint
1/4 cup vegetable oil
2 garlic cloves, minced
1 Tablespoon minced fresh lemongrass
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons fish sauce
2 teaspoons sugar
1/2 to 2/3 cup chopped peanuts or cashews for garnish
1. In a bowl, combine the cooled linguine, scallions, romaine, carrots and mint. Toss with 2 tablespoons of oil.
2. In a large skillet, or wok, heat the oil over medium high heat, and swirl the garlic and lemon grass in the oil, and add the shrimp, stir frying for 3 to 4 minutes, until the shrimp turn pink.
3. Add the fish sauce and sugar to the work, and turn the shrimp in the mixture.
4. Spread the shrimp over the linguine, and toss to combine. Sprinkle the salad with the chopped nuts, and serve.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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