Peel and thinly slice the shallots or garlic. Then pat dry with paper towels.
Heat the oil in a wok and gently stir-fry the shallots or garlic over medium heat until light golden brown and crisp, about 5 to 7 minutes. Do not allow them to burn or they will taste bitter. Drain, cool completely and store in an airtight container. Reserve the Shallot or Garlic Oil