Spring onion oil

Spring onion oil

By
From
East
Makes
150 ml
Photographer
Leanne Kitchen

This handy garnish adds a burst of green and an incredible oniony flavour to Vietnamese dishes (noodles in particular). Although it keeps reasonably well, the lovely bright colour does fade on standing longer than a day, but the flavour in no way diminishes.

Ingredients

Quantity Ingredient
6 spring onions, trimmed and finely sliced
125ml vegetable oil

Method

  1. In a wok over medium heat, cook the spring onion in the oil, stirring constantly, for about 1 minute or until the onion has softened. Remove from the heat and cool to room temperature. Use immediately or keep refrigerated for up to 7 days.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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