Dried Lemongrass

[-SharonA-]

Any tips for cooking with dried lemongrass??
Made a stir fry and have end up spitting out the dried bits!!

[237SJ]

It would probably need to be used in a curry paste or something where it gets time to soak up the fluid. If it was stir fried it would stay dry as it was cooked quickly (bit like dried chili that is used in a stir fry for flavour but you don't actually eat it)

[Buenchico]

As I read this, bashing it with a rolling pin and then chopping it very finely might be what you need to do:
https://www.bbcgoodfood.com/glossary/lemon-grass-glossary

[ummmm]

Waste of time, imo, tasteless. I buy it fresh then freeze it.

[-SharonA-]

Good advice there ummm.

[bethanysh25]

I would use some cooking "gauze", or other material that would allow the flow of juices, but not add anything else to the pot. That's if we are talking about some type of soup, like tomyum.
Stir fry is more tricky of course. This way I would use some sort of metal mash, or cooking foil to wrap it first.

[jack daniels]

I agree, don't use the dry stuff if possible. Fresh stalk, bashed and left whole to pick out at the end. As already suggested by bethanysh25, use muslin cloth during the cooking process so you can pick it out at the end. In my opinion, no matter how much liquid to add, to get the dry lemongrass wet - it just doesn't work, it stays like straw