Yen Can Cook ~ Spring Onion Ginger Oil 万用葱油

Chinese-American chef, Martin Yan 甄文达 has said that ginger, garlic, and green onions make up the “holy trinity” of Chinese cooking. Today I’m going to talk about spring onion 葱 (also called scallion) which is probably the most universally used ingredient in Chinese cooking. Spring onions are generally used in soups, dumplings, dips, marinades, stuffing, and stir-fries.

We LOVE scallions–we use them often so it would make sense to keep them on hand, but unfortunately, they can turn limp and slimy before you can use them up because most of the time we cannot finish the whole bunch of spring onion in just one usage. Fret not, there are methods on how to store spring onions to keep them fresh for days or even weeks, which I’m not going to share here ʘ‿ʘ (try Google yourself, okay?)

To keep out of trouble, let’s make this Spring Onion Ginger Oil from your leftover/unfinished spring onion! It is easier to store if compared with the fresh spring onion and very versatile to use. It can be used as marinade, dipping sauce (with soy sauce/chili added), dressing sauce for your dry noodles or topping for the steamed chicken.


500g spring onion, finely chopped

60g young ginger, finely minced

180ml cooking oil

1.5 tablespoon salt

1.5 teaspoon pepper

1 tablespoon sesame oil


Step 1:In a heat resistant container (ceramic, glass or metal), put in the chopped spring onion, minced ginger and salt, mix well.

Step 2: Heat up the cooking oil and pour the hot oil into the container with the spring onion mixture (Step 1).

Step 3: Add in pepper and sesame oi, stir to mix well. Let the mixture cool down before storing it in the fridge (with cover).



#dudukrumah #stayathomeagain #stayhealthy


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