- 1 cup (250mL) sunflower oil
- 6 spring onions, green part only, thinly sliced
- Place the oil and spring onions in a saucepan over medium heat.
- Cook for 2 minutes or until the oil just starts to simmer. Remove pan from heat, transfer oil to a clean container and set aside to cool. Oil will keep, covered, in the refrigerator, for 3-4 days.
Preparation time: 2 minutes
Cooking time: 2 minutes