Note: green onions are also known as scallions and spring onions.
I find that cooking green onions changes the flavour immensely. Heat and oil mellows out the onions causing them to become much more aromatic and fragrant, just like how regular raw onions have a distinctly different taste than cooked ones.
I played around with Chang’s Ginger Scallion recipe a bit before I figured out what I liked. It’s quite a different flavour than Chang’s. Here’s my recipe:
Green Onion Oil Recipe
1 big bunch of green onions finely sliced
3 tablespoons of ginger finely minced
1 tablespoon each of finely minced garlic and shallots
1/4 cup grapeseed or other neutral oil
splash of sesame seed oil
salt to taste
Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green. Take the pan off the heat and stir the sauce with a wooden spoon. Add a splash of sesame seed oil and salt to taste. Toss with your favourite noodles, hoisin and sriracha.
The green onion oil will keep in the fridge for a couple of days, but it’ll lose that vibrant green colour. My favourite use for it? Hainanese chicken rice. But that’s another post.