Cook the oil and lemongrass in a saucepan over medium heat until the lemongrass becomes golden. Turn the heat off, and let the oil steep for at least 1 hour.
Strain the oil, discarding the lemongrass. Pour the oil into a clean jar and store in a cool place for up to two weeks.
1 cup canola oil
4 lemongrass stalks, pounded and chopped
4 lemongrass stalks, pounded and chopped
This article appears in Dec 1-31, 2009.