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Scallion Oil (葱油)

Fun fact: I don’t like scallions. But I love scallion pancakes. And as a kid, I loved scallion oil – emphasis on the oil, not the scallions. Every time my mom would make scallion oil, I would diligently pick out every single scallion before mixing my noodles in… some would call me picky. I’ve overcome this and now eat the scallion oil, scallions and all!!


  • 3 scallion bunches (~18 stalks), thinly sliced. Split them into two groups: whiter bits and greener bits
  • 1 cup vegetable oil
  • 1 1/4 cup soy sauce
  • 1 tsp sugar
  • 4 tbsp dried shrimp, soaked in xiaoshing wine


  1. Heat up oil in wok. Then add in white bits of the scallion in and cook over medium-high heat for ~2 minutes
  2. Next, add in the green bits of the scallion and allow it cook until the scallions start to yellow ~10 minutes
  3. Give the scallions a stir and add in dried shrimp. Stir for 3 minutes
  4. Add in the soy sauce and stir frequently for another 3 minutes
  5. Finally, add in the sugar and let it simmer for just another minute or two
  6. Serve with noodles of your choice. While I’m a thiiiccc noodle loyalist, I think scallion oil goes great with thinner kinds

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