Chinese Scallion Oil recipe
This easy Chinese scallion oil recipe slowly infuses fresh green onions in neutral oil for a fragrant condiment to use with noodles, stir-fries, eggs, vegetables, and more.
Servings: 1.5 cups
Ingredients
- 12 scallions or about 2 bunches
- 2 cups neutral vegetable oil such as canola, sunflower, soybean, or peanut. If you can get your hands on roasted canola oil, that's what I used., I bought my roasted canola oil here.
Instructions
- Trim the scallions and cut into 3 inch pieces.
- Put the oil and the scallions into a saucepan and bring to a simmer over medium heat.
- Once the oil is bubbling, continue cooking over very low heat for about 15 minutes, just until the scallions start to turn golden. Don't cook too far or they will become bitter.
- Let the oil cool completely off the heat, and then strain into a clean jar. You can add a few fresh scallions to the jar, if you like.
- Current extension food-safety guidance says homemade vegetable/herb-infused oils that haven’t been specifically acidified should be refrigerated and used within 4 days or frozen.
blended variation
- After the oil has cooled completely in step 4, you can blend the oil with the scallions. Strain, and bottle as above. Refrigerate and use within 4 days or freeze.
Nutrition
Serving: 1 Tbsp · Calories: 167 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 19 g · Saturated Fat: 1 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 12 g · Trans Fat: 1 g · Sodium: 1 mg · Potassium: 17 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 60 IU · Vitamin C: 1 mg · Calcium: 4 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.