Scallion Infused Oil Recipes

SCALLION-INFUSED OIL

Scallion-Infused Oil image

This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2/3 cup

Number Of Ingredients 2

Ingredients

5 scallions, sliced 1/4 inch thick
1/2 cup vegetable oil

Steps:

In a small saucepan over medium-low heat, simmer scallions and vegetable oil gently for 10 minutes. Store at room temperature for three days or refrigerate for up to a week. Return to room temperature before serving.

SCALLION OIL

Scallion Oil image

Provided by Food Network

Yield about 1 cup

Number Of Ingredients 3

Ingredients

2 bunches fresh green scallions
1 tablespoon salt
1 cup neutral flavor vegetable oil such as canola or safflower

Steps:

Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
Make sure to choose very fresh, very green scallions for the best flavor and color.

SCALLION OIL

Scallion Oil image

This scallion oil adds a bit of bright flavor to any dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 1 1/3 cups

Number Of Ingredients 2

Ingredients

1 1/2 cups peanut oil
3 to 4 bunches (1 pound) scallions, trimmed and cut crosswise into 2-inch pieces, white portions lightly smashed

Steps:

Heat a wok over medium heat. Add oil, and then scallions. Cook, stirring occasionally, until scallions turn golden brown, about 20 minutes. Turn off heat, and let cool in wok. Strain through a fine mesh sieve into a bowl, and let stand until room temperature. Pour into a glass jar, and refrigerate until ready to use. Will keep, at room temperature for up to 1 week, refrigerated for up to 6 months.

FLAVORFULLY INFUSED OILS

Flavorfully Infused Oils image

Provided by Mark Bittman

Categories easy, condiments

Time 20m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
Pinch salt
1 cup extra virgin olive oil

Steps:

Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams

SCALLION-OIL NOODLES

Scallion-Oil Noodles image

Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.

Provided by Lisa Cheng Smith

Categories Bon Appétit Dinner Lunch Lunar New Year Noodle Green Onion/Scallion Soy Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Kid-Friendly

Yield 8 regular or 16 small servings

Number Of Ingredients 5

Ingredients

10 scallions
¾ cup grapeseed or vegetable oil
1 lb. fresh Shanghai or lo mein noodles or dried lo mein noodles
½ cup soy paste
2 Tbsp. soy sauce

Steps:

Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20-30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
Cook noodles in a large pot of boiling water according to manufacturer's directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside.
Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

SCALLION OIL

Scallion Oil image

Provided by Molly O'Neill

Categories easy, condiments

Time 10m

Yield Three-quarters of a cup

Number Of Ingredients 2

Ingredients

1 cup peanut oil
5 scallions, cut into 3-inch pieces, white portions lightly smashed

Steps:

Heat a wok or heavy skillet over medium heat. Add the oil, then the scallions. Cook until the scallions turn brown, about 3 minutes. Strain through a fine sieve. Let cool to room temperature. Pour into a glass jar and refrigerate for no more than 2 days.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 5 grams, Sodium 2 milligrams, Sugar 0 grams

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