Scallion Oil


Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is an ingredient that cannot be bought in markets. It was devised by an elderly Hong Kong chef who told me the ingredients, from which I created the recipe. It is delicious when added to many dishes. Here is how it is made:


  • 1 cup of the stringy whisker ends of scallions, washed and dried thoroughly
  • 2 cups green portions of scallions, cut into 3 sections, washed and dried t



Heat a wok over medium heat. Add the peanut oil, then add all the scallions. When the scallions brown, the oil is done. With a strainer, remove and discard 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 refrigerate until needed. It will keep for about 2 months. The re