Shanghai-style scallion oil from The Wok - Recipes and Techniques (page 308) by J. Kenji López-Alt

  • scallions
  • neutral oil of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Thegirlwho on March 08, 2026

    9/10

  • LittlePanFriedBun on January 31, 2026

    I posted a photo of the scallion oil and the noodle recipe on the next page. The only thing I would change with the noodle recipe is to reduce the scallion oil by half. It was VERY oily. Less is more here. As for the noodles, I used Tasty Plus Foods Taiwanese Thin Noodles.

  • eclairea on February 06, 2025

    My preferred recipe for scallion oil, especially delicious when used for the scallion oil noodles on the next page!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.