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How to make & use spring onion oil (葱油)
A step by step recipe guiding you to make Chinese spring onion oil. You will also learn how to use this versatile condiment in seven ways.
Prep Time
3 mins
Cook Time
3 mins
Total Time
28 mins
Servings: 350 ml
Course:
Condiments
Cuisine:
Chinese
Ingredients
- 480 ml cooking oil (sunflower/rapeseed/vegetable, etc.) 2 cups
- 150 g shallot or onion 5.3oz
- 150 g spring onion 5.3oz, about 15 stalks
Instructions
- Peel shallot then thinly slice. Wash spring onion then dry thoroughly with kitchen towel/paper. Cut into long sections (separate the white part and the green part).
- Pour oil into a wok (or a deep frying pan). Heat over medium-low heat. Add shallots then leave to simmer until it becomes lightly brown. Turn off the heat (see note 1 & 2). Take out the shallot pieces with chopsticks.
- Turn the heat back on. Add the white part of the spring onion. Leave to simmer over medium-low heat until it wrinkles a bit. Add the green part of the spring onion. Turn off the heat when it turns brown (see note 1 & 2).
- Pour the oil into a sterilized, airtight jar. Store in the fridge and use it within a month. Use a clean spoon each time you use the oil.
Cup of Yum
A SIMPLE & FAST VERSION:
- You may use only spring onion and cook on a slightly higher heat thus the simmering time will be shorter. Make sure to observe closely during the process to avoid burning.
Notes
- When the shallot/spring onion starts to brown, you need to turn off the heat straightaway. This is to avoid overcooking which will leave a unpleasant burnt flavour.
- The simmering time may vary depending on the wok and heat source. It takes me about 15 minutes to simmer the shallot and about 10 minutes for the spring onion.
- You may discard the fried shallot and the spring onion or add them to a dish. For example, use them as a topping for Shanghai spring onion oil noodles, or add them to a stir-fried dish.