Rinse the frog meat and cut into bite-sized pieces. Marinate with: 2 tablespoons chili satay sauce, 2 tablespoons oyster sauce, 1 tablespoon sugar, 1/2 teaspoon MSG, 1 tablespoon chili sauce, 2 stalks lemongrass (crushed and finely chopped), 3 green onion bulbs (finely chopped), and 3 cloves garlic (minced). Adjust seasonings to taste. Let marinate for 30 minutes to 1 hour.

Heat 2 tablespoons cooking oil in a pan. Add the remaining 1 stalk lemongrass (finely chopped), the rest of the green onion bulbs, and garlic (minced). Sauté until fragrant, then add the marinated frog and stir-fry until cooked through. Taste and adjust seasoning if needed. Add chopped green onion tops, then turn off the heat.