(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.