If you’re looking to level up your home cooking with minimal effort and maximum impact, this Chinese scallion oil is your new kitchen essential. Made from just a few ingredients—scallions, garlic, ginger, and oil—this slow-simmered infusion is deeply aromatic, incredibly versatile, and absolutely packed with flavor.
Used across Chinese cuisine and many other Asian dishes, scallion oil is one of those back-pocket staples that transforms everything it touches—from noodles and rice to steamed fish and dipping sauces.
🌿 What is Scallion Oil?
Scallion oil is a fragrant oil infused with the holy trinity of Chinese aromatics:
- Scallions (especially the whites)
- Garlic
- Ginger
Slowly simmered in neutral oil, these ingredients break down over hours to create a deeply savory, golden infusion with nutty, sweet, and earthy undertones. It’s a traditional Chinese cooking essential—and once you’ve made a batch, you’ll see why.
🥢 Why You’ll Love This Scallion Oil
- ✔️ Flavor bomb: One spoonful adds serious depth to any dish
- ✔️ Incredibly versatile: Use it in noodles, sauces, marinades, and more
- ✔️ Pantry-friendly: Made with simple ingredients you probably already have
- ✔️ Long-lasting: Keeps in the fridge for weeks, ready to elevate any meal
🍜 How to Use Scallion Oil
This oil is endlessly useful in both traditional and creative dishes. Try it in:
- Scallion Oil Noodles (Cong You Ban Mian) – try my recipe
- Fried rice or congee – Stir in for extra depth
- Dumpling dipping sauce – Mix with soy sauce, black vinegar, and chili
- Steamed fish or tofu – Drizzle over just before serving
- Marinades – Use as a base for chicken, pork, or seafood
- Grilled veggies or stir-fry – Adds umami and complexity
- Emulsions – combine with egg yolks to make a scallion oil mayo
🧠 Pro Tips
- For an extra toasty note, let the garlic and ginger go slightly golden before turning the heat down.
- Add a piece of star anise or dried chili for a variation with subtle heat or spice.
- Blend the leftover aromatics into a super intense “tasty paste” which can keep in the fridge for about a month (or up to 6 months in the freezer)
Scallion Oil – A Chinese Kitchen Flavor Bomb
10-15
servings5
minutes3
hoursIngredients
12 12 scallions whites
1 bulb 1 garlic (about 40-50 g), peeled
1 piece 1 ginger (about 20-30 g), roughly chopped
~2 cups Neutral oil (canola, grapeseed, or vegetable oil)
Directions
- Separate the scallion whites from the greens. Set the greens aside for garnish or other recipes.
- In a heavy-bottomed pot or small saucepan, combine the scallion whites, garlic cloves, and ginger.
- Add just enough neutral oil to fully cover the aromatics – about 2 cups.
- Bring to a very low simmer over medium-low heat (around 190 – 210 F). Reduce heat to low and cook gently for about 3 hours, stirring occasionally. The aromatics should become deeply golden and caramelized, not burnt.
- Strain the oil into a clean jar. Let cool completely before sealing. Store in the refrigerator for up to 4 weeks.
Final Thoughts
Scallion oil is more than just a condiment—it’s a foundational building block of Chinese home cooking. With its rich aroma and savory complexity, it turns the simplest ingredients into something special. Whether you’re whipping up a quick bowl of noodles or crafting an elegant steamed dish, this garlic-ginger-scallion oil brings instant flavor and soul.
