Green Onion Sauce
Cuisine: Chaozhou, Chinese, Chiuchow, TeochewDifficulty: Easy1
cup10
minutes10
minutesDo you have green onions that are going bad soon? I know, it happens to me all the time. The grocery store only sells green onions in bundles of 3+ and it's inevitable to end up with so many bushels of green onion that are just sitting in the fridge going bad.
Well, today, I have a solution for you--make some Green Onion Sauce! In Chaozhou, this easy green onion sauce is used to provide more depth in many dishes such as soups or dry noodles. We most commonly use it with our Kway Teow Soup (Chaozhou Pho) recipe. It is so simple to make and super tasty that makes it a no-brainer when you have extra green onions sitting around. So next time, don't be afraid of buying those big bushels of green onions, because you will have extras to make this aromatic green onion sauce which is definitely a no-regrets recipe.
Ingredients
13 stalks of green onion (2 cups chopped)
1 cup of oil (olive oil, canola oil or vegetable oil)
Directions
- Set the green onions on a chopping board with the roots facing the same side.
- Chop off the roots and finely chop all the green onions.
- Heat a pan on high with the oil.
- Wait for the oil to heat. You will know it is ready if you stick a chopstick in the pan and small bubbles start to form.
- Put all the green onions in the pan and turn the heat down to medium.
- Stir the green onions and wait until the edges start to turn golden (around 5-7 minutes) before turning the heat down to low.
- When the green onions start to turn fully golden, turn the heat off and let the residual heat finish cooking the topping.
- The residual heat should cook the green onions until they are brown (as shown). Move them into a separate bowl to cool down and stop the cooking process. This topping can be kept up to 3 months in the fridge.
