Eileen Yin-Fei Lo
By Eileen Yin-Fei Lo
Scallion oil is less an accompaniment than it is an ingredient. It is used in several recipes and is a base for other sauces.
Heat wok over medium heat. Add peanut oil, then add all scallions. When the scallions turn brown, the oil is done.
With a strainer, remove scallions and discard. Strain the oil through a fine strainer into a mixing bowl and allow it to cool to room temperature.
Pour the scallion oil into a glass jar and refrigerate until needed.