Asian-Style Oil

  • Preparation 15 MIN
    Cooking 3 MIN
  • Makes 500 ml (2 cups)



  1. In a saucepan, gently heat the oils, garlic and lemongrass until barely simmering. Allow to cool for 5 minutes.
  2. In a skillet, sauté the ginger for about 3 minutes. Make sure it is well browned. In a pretty bottle, pour the oil and the remaining ingredients. Cool. Close to seal. Store in the refrigerator. This oil is excellent for Asian-style stir-fries, pork and chicken.


Lemongrass, also called citronella, litreal translation of "citronelle" is a plant essential to Thai and Vietnamese cuisines. Only the white part of the stem is edible. Ideally, it is better to soak the base in warm water to release its aroma. The stems can be crushed or finely chopped before it is added to a recipe. To replace lemongrass, use a little lemon zest and grated ginger. Warning, do not confuse with Melissa, which is a perennial herb like mint, and mistakenly called "citronnnelle”.

Kaffir leaves, from the Thai lime tree, are smooth and a deep green, also essential to Thai cuisine. Very aromatic, you can detect a citrus and pine aroma. You can keep them in the refrigerator and can also be frozen. If necessary, replace the kaffir leaves in a little finely grated lime zest.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.