Lemon grass, mint, sautéed Thai bird chile, garlic, ginger....all highly fragrant and "Heaven Scent" and all were included in this dish from Diana Henry's book A Change of Appetite. There was also a dose of fish sauce added in, but how heavenly that scent is, is debatable!
This recipe was like most stir-fries, with most of the time spent preparing the ingredients. I reduced that considerably with a huge cheat, using frozen squid rings. With squid cleaning removed from the equation, this was very quick and easy to make.
I served it as recommended with steamed brown rice and stir-fried kai lan/Chinese broccoli (I still envy Joyce who can pick this fresh from her own garden!). The fragrance and flavours of this dish were fantastic, a wonderful combination of aromatics and sweet, salty, spicy heat with the freshness of lemongrass, mint and lime. Unfortunately, chopping and bashing the lemongrass as per the instructions wasn't enough to break it down so much of it was inedible, detracting somewhat from our enjoyment of the meal. Maybe the food processor next time....
Visit I Heart Cooking Clubs to read all of the other heavenly scented entries.