Scallion Oil

By Molly O'Neill

Total Time
10 minutes, plus refrigeration
Rating
4(6)
Comments
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Featured in: The Chinese Syndrome

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Ingredients

Yield:Three-quarters of a cup
  • 1cup peanut oil
  • 5scallions, cut into 3-inch pieces, white portions lightly smashed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

241 calories; 27 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a wok or heavy skillet over medium heat. Add the oil, then the scallions. Cook until the scallions turn brown, about 3 minutes. Strain through a fine sieve. Let cool to room temperature. Pour into a glass jar and refrigerate for no more than 2 days.

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