Chinese Scallion Oil

A small cup of fresh scallion oil with ingredients at the back.

5 from 1 vote

Chinese scallion oil, also known as ginger scallion oil, is a fragrant aromatic oil commonly used in Chinese cooking, especially as a base for stir-fry dishes. It’s made by gently cooking scallions and ginger in oil until fragrant, allowing the aromatics to release their flavor without browning.

Prep Time5

Cook Time10

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Chinese

Servings: cc

Calories: 11kcal

Author: Claudia

Equipment

1 wok

Ingredients

10 cloves garlic
10 shallots
5 stalks scallions
3 pieces ginger
200 cc vegetable oil I use coconut oil

Instructions

Wash the scallions and ginger thoroughly. Rinse well and let them air-dry completely (or pat very dry). Any moisture can cause the oil to splatter.
Sterilize your jar/bottle by boiling it for 5–10 minutes, then let it dry fully.
Cut scallions into 5 cm lengths (or slice into thick pieces), and slice the ginger. Pour neutral oil into a pan and warm it over low heat. Add the scallions and ginger.
Keep the heat low and cook slowly until the scallions soften and the oil smells fragrant. Do not let the scallions brown deeply (it can turn bitter). Turn off the heat once the aroma is strong and the scallions are lightly golden at most. Strain the oil into your sterilized bottle for a clean finish.
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

Use fresh scallions and ginger for the best aroma. Avoid any that look slimy, bruised, or moldy, as this can affect both flavor and shelf life. Rinse well to remove dirt, then dry thoroughly.
Moisture is your enemy. Any excess water can cause the oil to splatter dangerously during cooking. Let the scallions and ginger air-dry completely, or pat them dry with a clean kitchen towel before adding them to the oil.
Keep the heat low and steady. Scallions should gently release their aroma without browning. If they turn dark too quickly, the oil can taste bitter.
Label and date your oil. Homemade scallion oil contains no preservatives, so it won’t last as long as store-bought oils. Writing the date on the bottle helps you keep track of freshness.

Nutrition