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Started by Constance, December 31, 2010, 07:02:10 PM
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Quote2 cups peanut oil8 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 cupsNote: Reserve the cooked scallions for a vegetable stock.