Green onions are SO versatile. Many Asian households have these always on hand and we’re seeing more and more recipes incorporate them into their dishes. Green onions can serve as a garnish, or add a mild flavor of onions or chives, depending on the recipe. Their sweet vegetal flavor and mild acidity helps you achieve a fresh, bright, and complex flavor. Chop them julienne style or in tiny slivers, green onions will add that touch of green that might be missing in your next dish.
Green onions are also really easy to grow and cultivate at home! Just chop off the root ends (the ones that you don’t eat anyways), and put them in soil or in a water. Now you’ll have your own supply of green onions to use!
The sauce in the recipe below can be used for a variety of dishes -- mix with any type of noodle, top grilled meats or veggies, add it to a fried egg and rice dish. If you’re on the chili crisp bandwagon, that will take this sauce to the next level!
Photo: Quentin Nardi | Splendid Table
Ingredients
Yields 2 Cups
2 ounces ginger (about a 3-inch piece), peeled and cut into 1/2-inch chunks
6 ounces scallions (1 large or 2 small bunches), cut into 1-inch lengths (can sub for green onions)
2 teaspoons sea salt, plus more to taste
1 cup peanut oil (or any vegetable oil)
Note: Use a large bowl, much larger than you think as the sauce will bubble up!
Place the ginger in the bowl of a food processor and process until the ginger is finely minced but not mushy. Scrape it into a large, tall, heatproof bowl.
Add the scallions to the processor and mince until they are the same size as the ginger. Scrape them into the bowl with the ginger.
As Francis says, “Salt the ginger and scallions like they called your mother a bad name and stir it well.” It should taste a little too salty.
Heat the oil in a pan until it begins to smoke, then pour it into the large bowl with the ginger and scallions. Stir lightly. Let cool to room temperature and serve. Keeps 2-3 weeks covered and refrigerated.
Recipe by Francis Lam | Splendid Table
