important message to all oil users: make scallion/green onion oil. I have a lot (a fucking lot) of green onions in pots and in the ground and that shit just don't quit, some of it is bigger around than my thumb after a year or two. Anyway when I want to thin out the crop I cut a bunch of it, plus some ginger, and I make flavored oil. I also save the crisped up onion greens for 'scallion' oil noodles. The oil adds a delightful ginger onion flavor to anything you use it with as long as you add it after the high heat.

edit: oh to make the oil you just simmer it in the oil until it's lost its color and it's fragrant

here's a video