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Sauces and Condiments

Scallion oil (Chung yau)

Eileen Yin-Fei Lo's new "My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons" is a beautiful book. As an object, it's charming, though not in a coffee-table or chef-opus way. The only photographs inside are a few of the ... Read more

Total time: 25 minutes, plus cooling time | Makes 1 1/4 cups
  • 1 1/2 cups peanut oil
  • 1 pound scallions (3 to 4 bunches), well-dried, trimmed and cut into 2-inch pieces, white portions lightly smashed

Step 1Heat a wok over high heat for 30 seconds. Add the oil and scallions, stir and mix well, making certain the scallions are immersed in the oil. Lower the heat and simmer the oil and scallions for 20 minutes, stirring occasionally, until the scallions brown.

Step 2Turn off the heat, strain the oil through a fine strainer into a bowl and cool to room temperature, about 30 minutes. Pour into a glass jar and refrigerate until needed.

Note: From "My Grandmother's Chinese Kitchen".
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