Homemade Scallion Oil 葱油

Scallions are one of the holy trinity flavors of Chinese cooking together with garlic and ginger. However, unlike garlic and ginger, which seemingly last forever, fresh scallion is harder to keep on hand. I’m also lazy and don’t feel like washing and chopping fresh scallions every time I cook, and at times, I don’t want the look of chopped scallion bits in a dish. This is where scallion oil comes in. 

Try this recipe:

Simple Stir-Fried Bok Choy with Scallion Oil

📖 Recipe

Homemade Scallion Oil 葱油

Use this oniony, nutty, enticing scallion oil to stir-fry vegetables in place of regular cooking oil, to dress noodles and fried rice, or drizzle it on steamed dishes and soups. 

• Author: Hannah
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: Makes 1 cup 1x
• Category: Pantry
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 1 bunch scallions (12 small, or 6–7 large), cleaned and trimmed
• 1 cup vegetable oil or other neutral-tasting oil

Instructions

1. Pat the scallions as dry as possible. Thinly slice the whites into circles or ovals, and cut the green parts into 1-inch segments. Keep them separate.
2. Heat a wok with the oil over medium-high heat until it is shimmering. Add the white part of the scallions and stir them gently—the oil should be just hot enough so that the scallions bubble gently along their edges. Continue to cook the scallions over a steady and low flame as they release their water and infuse the oil with their flavor. 
3. After 10 minutes, add the scallion greens. When the whites are starting to darken and you can smell a toasted aroma, about 5 to 10 minutes more, stir constantly to help them develop an even, beautiful golden color. Once they start turning brown and looking crispy, immediately remove from the heat—overcooking will result in a burnt flavor. 
4. Pour out everything into a mesh sieve set over a heat-proof bowl and press the scallions with a spoon to squeeze out the remaining oil.  The oil should be clear, with a slight greenish tinge. Discard the fried scallions— they should look pretty hammered if they’ve done their job properly— or reserve the crispy bits for one final use as a garnish over noodles.
5. Pour the strained scallion oil into an airtight container or glass jar and store in the top shelf of your refrigerator for up to 2 weeks.

Keywords: scallion oil, chinese scallion oil, chinese pantry