+GF +SF
Quick and easy to make, this infused oil will add an extra layer of flavored awesomeness to pan-fried vegetables, tofu, noodles, rice … and the list goes on. Be sure to reserve the scallion greens for your Saucy and Sassy Cashew Noodles! —CS
MAKES ¼ CUP (60 ML) OIL
¼ cup (60 ml) peanut oil or grapeseed oil
3 scallions, trimmed: use white parts only, cut with a mandoline slicer
1 tsp gochugaru (Korean red chile powder) or red pepper flakes, quantity to taste, plus extra to serve
1 large clove garlic, thinly sliced
1 small knob fresh ginger, peeled and minced (knob should be the same size as clove of garlic)
1 tbsp (15 ml) toasted sesame oil
Place the peanut oil, cut scallions and gochugaru in a small saucepan. Heat over low heat, and cook until the scallions soften and turn light golden brown, about 10 minutes. Be sure to stir occasionally and adjust the heat as needed. Do not burn the scallions. Add the garlic and ginger, cooking another 2 minutes. Remove from the heat and add the sesame oil.
This oil can be used to stir-fry vegetables or added to other noodle or rice recipes. Store the infused oil in an airtight container in the refrigerator for up to 1 week.