Chinese Flavored Oil Recipe
This post may contain affiliate links.Chinese Flavored Oil is an aromatic infused oil made with garlic, ginger, shallots, and leeks, perfect for making sitr-fry dishes more convenient. It’s versatile—just a drizzle can transform stir-fries, salads, marinades, pasta, or add a fragrant touch to meats. Quick to make and keeps for days!
In Chinese cooking, oil is often used to stir-fry garlic, enhancing the dish’s aroma while also helping to eliminate any unpleasant odors from the meat. But you can take this a step further by making your own flavored oil—infusing it with herbs and spices like garlic, shallots, leeks, ginger, star anise, and Sichuan peppercorns. The result is a fragrant oil that can instantly elevate the flavor of any dish.
Whether you’re making Steamed Pork Patty with preserved vegetables, Stir-fried Eggplant with ground pork, or savory Egg Fried Rice, this Chinese flavored oil can be your secret weapon. Just a splash at the start of cooking can transform an ordinary dish into something restaurant-quality. It adds depth and aroma without the hassle of chopping fresh aromatics each time.
I always keep a bottle of this flavored oil in my kitchen because it saves me so much time. It’s perfect for quick Stir-fried Noodles, Beef Chow Mein, as a finishing touch for Egg Drop Soup, or even to enhance the taste of dumplings and dipping sauces. Once you’ve tried it, you won’t want to cook without it.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Shallots, garlic, ginger, green onion – These four ingredients are mostly used in Asian cooking. The flavor and fragrance are unique, when combined they deliver a fresh aromatic flavor.
Coconut oil – Coconut oil is best for it is odorless and colorless. You can use other neutral oils: vegetable oil or olive oil.
Substitutions & Variations
The ingredients for flavored oil can be customized to suit your taste. Choose bold, aromatic options like ginger, garlic, shallots, and leeks. You can also add onions, lemongrass, rosemary, star anise, or bay leaves for extra depth. Fresh herbs like cilantro, oregano, or thyme are also great choices for a unique twist.
Be sure to check out the full recipe and ingredient list below
How to Make Flavored Oil
STEP 1. Start by washing all the ingredients thoroughly. Rinse them well and let them air-dry for several hours until completely dry. Any excess water can cause the oil to splatter during cooking. Sterilize your jar or bottle by boiling it in water for 5-10 minutes. Once done, let it dry completely. This ensures your flavored oil stays fresh for longer. Next, cut the leeks into 5 cm lengths for even cooking, chop the garlic, shallots, and ginger (Images 1, 2). Pour the coconut oil into a pan and heat it over medium heat (Image 3). Once the oil is hot, carefully add the prepared ingredients (Image 4).
STEP 2. Let the ingredients fry in the oil until they become fragrant. Keep an eye on them, and once they turn a light golden brown, turn off the heat (Images 5, 6, 7). Carefully strain the oil to separate it from the cooked herbs and aromatics. Discard the herbs, then pour the strained oil into a clean, sterilized bottle (Image 8).
Store your flavored oil near the stove for easy access. The next time you’re making a stir-fry, just add a splash to instantly boost the flavor of your dish.
Pro Tips
- Choose fresh garlic, shallots, ginger, and leeks for the best flavor. Avoid any ingredients that show signs of mold. Wash and rinse them thoroughly before use.
- Moisture is your enemy here—any excess water can cause the oil to splatter dangerously during cooking. Let the ingredients air-dry for several hours or pat them dry with a clean towel.
- Since homemade oil doesn’t contain preservatives, it won’t last as long as store-bought oils. Write the date on the bottle to keep track of its freshness.
FAQs about Flavored Oil
Yes, you can freeze flavored oil, but it may solidify depending on the type of oil used. For best results, use a freezer-safe container, and thaw it at room temperature before use.
Onion can be used instead of leeks, but it may give a slightly sweeter flavor.
Yes, you can add seasonings like salt, pepper, star anise, or Sichuan peppercorns to your flavored oil for extra depth and aroma. Just be careful not to burn them while infusing.
It’s best not to keep the cooked herbs in the bottle. Leaving them in the oil can cause them to become soggy and may reduce the oil’s shelf life due to moisture. Strain them out for a cleaner, longer-lasting oil.
Neutral oils like vegetable oil, canola oil, or coconut oil work best for flavored oil.
While you can use olive oil, it may not be the best choice for Chinese flavored oil because of its strong flavor.
Storage
Homemade flavored oil can be stored for up to two weeks in a cool, dark place, but it’s best kept in the refrigerator to extend freshness.
More Stir Fry Recipes
- Easy Ground Pork and Shrimp Tofu
- Sichuan Tofu Pork
- Chinese Steamed Pork Patty
- Spinach Silken Tofu
- Beef Chow Fun
- Shrimp Fried Rice
- Shrimp Omelette
- Kikurage with Cauliflower
- Pork Broccoli Stir Fry
- Green Beans Garlic
Flavored Oil
Equipment
- 1 wok
Ingredients
- 10 cloves garlic
- 10 shallots
- 5 stalks leeks
- 3 pieces ginger
- 200 cc vegetable oil I use coconut oil
Instructions
- Start by washing all the ingredients thoroughly. Rinse them well and let them air-dry for several hours until completely dry. Any excess water can cause the oil to splatter during cooking. Sterilize your jar or bottle by boiling it in water for 5-10 minutes. Once done, let it dry completely. This ensures your flavored oil stays fresh for longer. Next, cut the leeks into 5 cm lengths for even cooking, chop the garlic, shallots, and ginger. Pour the coconut oil into a pan and heat it over medium heat. Once the oil is hot, carefully add the prepared ingredients.
- Let the ingredients fry in the oil until they become fragrant. Keep an eye on them, and once they turn a light golden brown, turn off the heat. Carefully strain the oil to separate it from the cooked herbs and aromatics. Discard the herbs, then pour the strained oil into a clean, sterilized bottle.
- Store your flavored oil near the stove for easy access. The next time you’re making a stir-fry, just add a splash to instantly boost the flavor of your dish.
Video
Notes
- Choose fresh garlic, shallots, ginger, and leeks for the best flavor. Avoid any ingredients that show signs of mold. Wash and rinse them thoroughly before use.
- Moisture is your enemy here—any excess water can cause the oil to splatter dangerously during cooking. Let the ingredients air-dry for several hours or pat them dry with a clean towel.
- Since homemade oil doesn’t contain preservatives, it won’t last as long as store-bought oils. Write the date on the bottle to keep track of its freshness.
I love this flavored oil, because it helps a lot in the kitchen. You can cook much faster with this ready in hand! Its aromatic flavor will definitely enhance your dish.