Coriander – Cilantro Oil Recipe
(Yuin Sai Yau)
1 cup tightly packed fresh coriander (cilantro) leaves and stems
(1 large bunch), stems cut into 2-inch pieces
1¼ cups peanut oil
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.