Spicy Lemongrass And Tempeh

• 1 stalk lemongrass
• 2 tbsp peanut oil
• 7 oz tempeh or firm tofu, cut into 1/2 inch-wide strips
• 1 small onion, thinly sliced
• 1 clove garlic, crushed
• 1 1/2 tbsp brown sugar
• 1/4-1/2 tsp cayenne pepper
• 10 oz snow peas
• 2 None kaffir lime leaves, finely shredded
• 1/2 None lemon, juiced
• None None Steamed rice, to serve

1. Trim lemongrass, keeping 3 inches of the thick white bottom portion. Remove and discard outer leaves and finely chop inner part. Set aside.
2. Heat 1 tbsp of the oil in a wok on medium heat. Cook the tempeh, turning with a slotted spoon, for 2 mins, until crisp. Drain on paper towels.
3. Add remaining 1 tbsp oil to wok. Stir-fry onion and garlic for 3 mins, until soft. Add lemongrass, sugar, cayenne pepper and 1/4 cup water and stir-fry for another 3 mins, until slightly caramelized.
4. Return tempeh to wok and add snow peas, lime leaves, lemon juice and 1/4 cup water. Stir-fry until coated with seasoning and snow peas are bright green and just tender.

stalk lemongrass, peanut oil, onion, clove garlic, brown sugar, cayenne pepper, snow peas, lime, lemon, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/27763 (may not work)