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Method:
Make sure the coriander is completely
dry. Heat a wok over high heat for 40 seconds. Add the
peanut oil, stir briefly, and add the coriander stems. Stir and
bring to a boil. Boil for about 4 minutes. Add the
coriander leaves and stir, making certain they are coated. Cook
until the coriander becomes dull in color, then brown, about 15
minutes. Strain the oil and allow it to cool. Pour into a
jar and close tightly. The oil will keep at room temperature for
1 week or refrigerated for up to 6 months.
Note: This oil
resembles the first-press green of an extra-virgin olive oil, but
there the resemblance ends. The green is from the fresh
coriander leaves and stems, which may be added later to vegetable
stocks.
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