Author Topic: Recipe: Scallion Oil  (Read 1398 times)

0 Members and 1 Guest are viewing this topic.

Offline Constance

  • The MTF formerly known as Shades O'Grey
  • Family
  • *****
  • Posts: 6,302
  • Reputation: +67/-0
  • Gender: Female
  • I know what "ALL" means.
    • doubleinvert
Recipe: Scallion Oil
« on: December 31, 2010, 07:02:10 pm »
This is one of my favorites from the book From the Earth: Chinese Vegetarian Cooking by Eileen Yin-Fei Lo. She uses scallion oil in many of the recipes throughout the book, and I use it now in a great many things whether or not they've come from her book.

2 cups peanut oil
8 to 10 scallions, cut into 3-inch sections, the white portions lightly smashed (3 cups)

1. Heat a wok over medium heat. Add the peanut oil, then the scallions. When the scallions turn brown, the oil is done.

2. With a strainer, remove the scallions. Strain the oil through a fine strainer into a mixing bowl and allow to cool to room temperature. Pour the Scallion Oil into a glass jar and store in a cool place until needed. Do not refrigerate.

Yield: 1-1/2 cups

Note: Reserve the cooked scallions for a vegetable stock.

Offline Devlyn

  • The Forum Administrator
  • *
  • *
  • *
  • Posts: 31,530
  • Reputation: +242/-0
  • Gender: Female
Re: Recipe: Scallion Oil
« Reply #1 on: January 05, 2011, 08:22:00 am »
Thanks for the great idea, Shades, I already have some garlic infused
oil so this will make a
nice kitchen addition. Hugs, Tracey
Veteran, US Army