⏱ 60 min 🔥 147 kcal 🥄 25 servings (1 tbsp per serving)
Recipe inspired by Chef Wang
Pictorial Instructions
1 Wash and cut all the ingredients, let them dry completely before cooking.
2 In a medium saucepan, heat up the oil on medium-low heat for about 3 minutes. Add all the aromatics, cook on medium-low heat, stir occasionally until the onion and shallots are golden brown, and the green part of the scallions are almost black. Mine took about 55 minutes.
3 Let it cool for a few minutes, then strain the oil.
Tips
1 Keep the scallion oil in a bottle or jar in the fridge, they are good for up to 1 month.
2 You can use scallion oil in anything that's savory, such as salad, fish, noodles, stir fries, etc. It has a wonderful aroma.
3 Save the fried scallions! I used the crispy scallions as toppings for roasted Brussels sprouts, they were very flavorful.
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