1 cup (250 ml) untoasted sesame oil

1 cup (250 ml) canola oil

3 cloves garlic, finely chopped

1/4 cup (60 ml) lemongrass, finely chopped

Grated zest of 1/2 lime

2 tablespoons (30 ml) fresh ginger, diced

2 tablespoons (30 ml) crushed coriander seeds

4 kaffir lime leaves (Asian lime leaves), optional

In a saucepan, gently heat the oils, garlic and lemongrass until barely simmering. Allow to cool for 5 minutes.

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.

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