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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