Monday, March 2, 2009

Scallion Oil

(Recipe by Eileen Yin Fei-Lo)
3 bunches of scallions, washed, dried, ends cut off, each scallion cut into 4 pieces
3 cups of peanut oil

Heat wok over medium heat. Add peanut oil, then add scallions. When the scallions turn brown, the oil is done. Strain the oil through a fine strainer into a bowl and allow it to cool to room temperature.

Pour the scallion oil into a glass jar and refrigerate until needed.

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