Three-Flavor Oil for Chinese Stir-frying ingredients
Makes about 2 cups2 cups peanut oil (preferable) or corn oil
8 quarter-size slices of fresh ginger root, 1/8-inch thick (no need to peel it)
6 medium or large scallions
4 large cloves garlic
DirectionsMeasure the oil into a heavy saucepan.
Using the flat side of a large knife or cleaver, smash the slices of ginger slightly on a cutting board. Drop the slices into the oil.
Trim the scallions of their roots, loose skin, and all but an inch or so of their green tops. If you rinse them, pat them dry. Slice them cross-wise into thin rounds and add them to the oil.
Flatten the unpeeled garlic cloves by laying the flat of your knife or cleaver on each in turn, then hitting the metal a sharp blow with your fist. Drop the garlic into the oil.
Set the pan over Low heat and warm the contents gradually; a gentle sizzling will begin as the moisture begins to emerge from the seasonings. Keep the heat Low and cook the oil slowly for 10 minutes, or until the pieces of scallion appear translucent and the mixture smells delicious. Do not let flavorings brown at all.
Remove from heat; let the mixture cool completely, then strain it through a fine sieve into a clean, dry bottle. Discard the seasonings.
Store the oil, capped, in the refrigerator or in a cool spot. If refrigerated, it may become (harmlessly) cloudy; the cloudiness clears when the oil returns to room temperature.
This preseasoned oil recipe is from Helen Witty, Fancy Pantry (New York: Workman Publishing Company, Inc, 1986), 203.