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.

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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.

Thanks for the great idea, Shades, I already have some garlic infused
oil so this will make a
nice kitchen addition. Hugs, Tracey

A good oil can make the great difference in a meal.