Scallion oil (Chung yau)

Time 25 minutes
Yields Makes 1 1/4 cups
Scallion oil (Chung yau)

Heat a wok over high heat for 30 seconds. Add the oil and scallions, stir and mix well, making certain the scallions are immersed in the oil. Lower the heat and simmer the oil and scallions for 20 minutes, stirring occasionally, until the scallions brown.


Turn off the heat, strain the oil through a fine strainer into a bowl and cool to room temperature, about 30 minutes. Pour into a glass jar and refrigerate until needed.

From “My Grandmother’s Chinese Kitchen”.

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