How is the edible part of the lemon grass stalk obtained and prepared?

18" long stalks can be purchased in super markets now, but the pieces seem to break into little fragments which are not very appetizing when added to dishes

How is the edible part of the lemon grass stalk obtained and prepared?
This is a very pungent herb and is normally used in small amounts. The entire stalk of the grass can be used. The grass blade can be sliced very fine and added to soups. The bulb can be bruised and minced for use in a variety of recipes.The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. The herb is frequently used in curries as well as in seafood soups. It is also used to make tea.





"Bruising" is a common term found in recipes that call for using lemon grass. This process releases the flavor of the grass just as you would do with garlic. Simply press down on the bulb end of the lemon grass with the side of a large knife (such as a Chef's knife) or pound lightly with a kitchen mallet.





Lemon Grass Beef w/chili:


Ingredients:


2-3 pounds beef (or chicken)


4 cloves garlic


1 large yellow or white onion


3 tablespoons vegetable oil


1 teaspoon salt


2 tablespoons minced lemon grass


1 teaspoon ground chilies (to taste)


4 tablespoon fish sauce (Nuoc Mam)


2-3 spring (green) onion stalks


2-3 tablespoons coarsely ground peanuts


1 tablespoon sugar


1 tablespoons honey





Directions:


Cut beef into small pieces (either "nuggets" or small strips).


Peel garlic and slice finely.


Cut onion into 1/2 inch strips.


Peel off the hard outer layers of lemon grass stalk and discard.


Peel off the medium layers of lemon grass stalk for stewing purposes


Mince the soft inner layers of the stalk.


Heat oil in large frying pan over medium heat.


Add salt, garlic and onion.


Fry over medium heat until onion is opaque.


Add lemon grass and chili.


Fry 1 - 2 minutes until fragrant.


Add beef and cook until lightly browned.


Mix in fish sauce, sugar and honey.


Cook until beef is the way you like it.


Stir occasionally and add water if necessary.


Remove the medium layers of lemon grass stalk before serving





Serving Instructions:


Serve over white rice. Garnish with peanuts and thin slices of spring onion stalk. I like mine with a Vietnamese chili-garlic sauce (Tuong Ot Toi Viet Nam: it's the best hot sauce EVER- I sometimes use it in the recipe instead of the garlic and pepper).





I hope this helps.
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