Scallion Oil

This is an excellent alternative to sesame oil in Asian cuisine or to use as a base for pan frying other dishes that would benefit from a rich onion flavor. Use it as a dressing for noodles, or a base for many dishes that require pan frying with oil. This will also store in the fridge for a very long time so make as much as you have room for.

1. Cut the scallions into three equal parts, as well as separate the white sections from the greens.
2. Cut the sections down their length resulting in thin strips of scallions. About 2-3 knife passes should do it.
3. Peel and thinly cut the shallots with the grain into strips so they are similar in size to the stringy scallions.
4. Place the shallots and scallion whites in a wok or large frying pan and add just enough neutral oil to cover the top of the onions.
5. Bring the temperature over high heat until the onions and shallots start to fry in a rolling boil. Reduce the heat to medium and let the oil simmer for about 8 minutes.
6. After 8 minutes, add the remaining green portions of the scallions and continue to simmer for another 6-8 minutes until the onions appear lightly toasted. Do not burn the onions as they will become more bitter the longer they cook.
7. Once the onions are slightly toasted, remove the pan from the heat and let it come to room temperature.
8. Use as a base for your next stir fry or serve a spoon or two over hot noodles or to finish a soup.