Flavored Oil

5 from 1 vote

Chinese Flavored Oil is an aromatic infused oil made with garlic, ginger, shallots, and leeks, perfect for making sitr-fry dishes more convenient. It’s versatile—just a drizzle can transform stir-fries, salads, marinades, pasta, or add a fragrant touch to meats. Quick to make and keeps for days!

Prep Time5

Cook Time10

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Chinese

Servings: cc

Calories: 11kcal

Author: Claudia

Equipment

1 wok

Ingredients

10 cloves garlic
10 shallots
5 stalks leeks
3 pieces ginger
200 cc vegetable oil I use coconut oil

Instructions

Start by washing all the ingredients thoroughly. Rinse them well and let them air-dry for several hours until completely dry. Any excess water can cause the oil to splatter during cooking. Sterilize your jar or bottle by boiling it in water for 5-10 minutes. Once done, let it dry completely. This ensures your flavored oil stays fresh for longer. Next, cut the leeks into 5 cm lengths for even cooking, chop the garlic, shallots, and ginger. Pour the coconut oil into a pan and heat it over medium heat. Once the oil is hot, carefully add the prepared ingredients.
Let the ingredients fry in the oil until they become fragrant. Keep an eye on them, and once they turn a light golden brown, turn off the heat. Carefully strain the oil to separate it from the cooked herbs and aromatics. Discard the herbs, then pour the strained oil into a clean, sterilized bottle.
Store your flavored oil near the stove for easy access. The next time you’re making a stir-fry, just add a splash to instantly boost the flavor of your dish.

Video

Notes

Choose fresh garlic, shallots, ginger, and leeks for the best flavor. Avoid any ingredients that show signs of mold. Wash and rinse them thoroughly before use.

Moisture is your enemy here—any excess water can cause the oil to splatter dangerously during cooking. Let the ingredients air-dry for several hours or pat them dry with a clean towel.

Since homemade oil doesn’t contain preservatives, it won’t last as long as store-bought oils. Write the date on the bottle to keep track of its freshness.

Nutrition