this post was submitted on 16 Oct 2026
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I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers...wok oil is truly best making it yourself, I don't buy prefab ever.

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[–] HumanOnEarth@lemmy.ca 13 points 1 week ago

I'll take 14 litres, thanks.

[–] scytale@piefed.zip 8 points 1 week ago

How do you store the oil, and how long does it last before it goes bad?

[–] HubertManne@piefed.social 6 points 1 week ago* (last edited 1 week ago) (1 children)

ok for a second I thought it said woke oil and thought it was a meme or something.

[–] kindenough@kbin.earth 3 points 1 week ago

I am happy it lasted only 1 second.

[–] blkvvvs@lemmy.zip 3 points 1 week ago

That's so cool! I plan getting a work once I move to the new place. Thanks for sharing.

[–] begrudgedcarfolk@sh.itjust.works 1 points 1 week ago (2 children)

I make my own chilli oil from scratch, but mold starts growing after a few weeks. Do you have any tips to keep it from molding?

[–] Gatospazio@lemmy.world 9 points 1 week ago (1 children)

Pasteurize

Get hot boiling a steamer, put empty clean canning jars in. Steam for 30 min.

Take jars out with tongs. Add oil. Steam again for 1 hr.

Or just look up how to do canning at home. Heat kills the bugs, chili oil doesn't give a flying doo-diddly about getting hot, bugs do.

[–] begrudgedcarfolk@sh.itjust.works 1 points 1 week ago (1 children)

Should I strain out the proper, garlic, and green onions I cook in the oil?

[–] Gatospazio@lemmy.world 6 points 1 week ago

Keep! They continue to provide flavor as they age. After "sterilization" they still have flavors. Think of it like jam or preserves. Plus the texture is nice.

[–] CompactFlax@discuss.tchncs.de 1 points 1 week ago (1 children)

You need to cook longer; there should be enough moisture to support mould. That and saltiness.

[–] begrudgedcarfolk@sh.itjust.works 1 points 1 week ago (1 children)

Am I supposed to be adding salt? I've just been adding Chinese five star spice and other fresh ingredients, simmering for about 30 minutes.

[–] FiniteBanjo@feddit.online 1 points 1 week ago* (last edited 5 days ago) (1 children)

You put cinnamon in the wok oil? Stay where you are for a little while.

[–] kindenough@kbin.earth 2 points 1 week ago (1 children)
[–] Gatospazio@lemmy.world 1 points 1 week ago* (last edited 1 week ago)

Any luck with Szehuan pepper corns?

Also, ever try to emmulsify it with an egg yolk and make killer mayonnaise?

[–] DougPiranha42@lemmy.world 1 points 1 week ago (2 children)

Are you frying that in a … nonstick skillet? Is there a reason? Why not in the wok?

[–] kindenough@kbin.earth 3 points 1 week ago

No. One can make wok oil in anything, in this case a cheap wok I will fry noodles and rice in it later. The wok pictured is 34cm in diameter with 1,5 liters of oil + ingredients.

[–] grue@lemmy.world 2 points 1 week ago (2 children)

It looks like nonstick, but since OP says it isn't my guess is carbon steel.

[–] kindenough@kbin.earth 3 points 1 week ago

It is. Non stick ceramic marble wok

[–] DougPiranha42@lemmy.world 2 points 1 week ago

Carbon steel is matte black when in use, and shiny silver when new. The spotted granite-like texture in the image is nonstick. I was surprised because to me nonstick seems fundamentally incompatible with wok cooking that I am familiar with.

  1. Heat the wok at high heat empty and dry.
  2. Add oil and cook stuff.
  3. Deglaze.

I would expect that steps 1 and 3 would hurt nonstick.