Scallion Oil + Scallion Soy Sauce (NO WASTE)

60	11	1.7
minutes	ingredients	litre

Ingredients - Scallion Oil

• 2 large chopped scallion
• 1 medium thinly sliced red onion
• ⅓ cup sliced ginger
• 1L sunflower oil

Ingredients - Scallion Soy Sauce

• ½ the leftover vegetables from the scallion oil
• 1 cup soup soy sauce
• 2 cups water
• 1 tbsp palm sugar
• 2 star anise
• 1 small cinnamon stick
• 1 tsp fennel seeds

Method

1. Separate the white and green parts of the scallion and heat the oil to 120°C
2. Fry the white part of the scallion for a couple of minutes then add the red onion. Fry until wilted and yellowing
3. Add the ginger and green part of the scallion. Strain when everything has a golden and wilted look. Do not let it burn. Set leftover crispy vegetables aside
4. Let the scallion oil cool completely then store it back in the original oil container.
5. In a pot, boil everything from the scallion soy sauce ingredients together for 10 minutes
6. When done, the vegetables should be soft and very aromatic. Let them soak for at least another 10 minutes then strain
7. Let cool and store in fridge. Store the remaining crispy vegetables in a separate container and use as topping.