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    from "Magic in the Kitchen" by Jan Bartelsman

    "I call my food 'East Meets West' cuisine. In a nutshell, it is a blending of Eastern and Western ingredients and techniques that produce a food that is bold in flavor. I don't belive in putting a nuance of ginger in a dish such that you can barely taste it. If you say there is ginger in the sauce, you should really be able to taste it. This is my Chinese background. You need to be able to tast the heat or the pepper, or whatever it is."
    – Chef Ming Tsai

    Serves 4

    2 tablespoons canola oil
    1 yellow onion, finely diced
    1 1/2 teaspoons minced garlic
    1 1/2 teaspoons minced fresh ginger
    3 stalks lemongrass, trimmed to the ivory core and minced
    1 teaspoon kosher salt, or to taste
    1/4 teaspoon freshly ground black pepper, or to taste
    4 cups cooked cold jasmine rice
    2 tablespoons fresh lemon juice

    Print recipe

    Heat the oil in a large saucepan over high heat. Add the onion, garlic, ginger, and lemongrass and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season with the salt and pepper. Add the rice and sauté, stirring, until hot, 3 to 5 minutes.
    Stir in the lemon juice and taste for seasoning. Serve hot.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
      Lemongrass - $2.99/ea
     Farm Fresh
      Ginger Root - $3.99/ea
      Sides in a Snap Steamed Jasmine Rice - $2.99/ea Save! 2 for $4.50
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
    You May Already Have
      Wesson Canola Oil - $5.29/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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