Look for fresh lemongrass in Asian markets and some supermarkets.

　　

Ingredients

Makes 1 cup

　　2 teaspoons extra-virgin olive oil

　　6 shallots, finely chopped

　　1 tablespoon freshly grated ginger

　　3 garlic cloves, minced

　　1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)

　　1/4 cup water

　　

Step 1

Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.

　　

FIT TO EAT RECIPE

Step 2

(Per serving)

　　

Step 3

Calories: 137

　　

Step 4

Fat: 9g

　　

Step 5

Cholesterol: 0mg

　　

Step 6

Carbohydrate: 13g

　　

Step 7

Sodium: 11mg

　　

Step 8

Protein: 2g

　　

Step 9

Fiber: 0g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.