Cut lemongrass in four pieces. Smash the lemongrass with the back of your knife.

Combine enough oil to cover the pan with a little extra in a large saute pan with lemongrass. Slowly bring oil up to temp on low heat, approximately 10 minutes.

Remove lemongrass. Add veggies. Saute on medium heat until nearly tender. Add garlic and toss.

Variations; Ginger, parsley, butter, mirin, rice vinegar, sesame oil, broccoli, squash, sweet potatoes