Scallion Oil

• 2 cups peanut oil
• 4 large bunches scallions (1¼

Heat a wok over high heat for 30 seconds. Add the peanut oil, then the scallions. Bring the oil to a boil, reduce the heat to a simmer, stirring occasionally, for 20 to 30 minutes, or until the oil turns golden brown.

Turn off the heat. Strain the oil through a fine-mesh strainer into a heatproof bowl and allow to cool to room temperature. Set the fried scallions aside to cool. Pour the