Scallion oil is a very, very traditional dish that is quite unknown here. The reason is that many Chinese restaurants jealously guard this secret… but why? Well, it’s THE SECRET to quick, delicious, and extremely inexpensive noodles.
In fact, I guarantee that by using this condiment, you’ll be blown away by how much it feels like you’re at a restaurant, but in your own home.
An oil? A sauce?
Both! The key is to infuse the oil used as much as possible, but then we emulsify it with different Chinese condiments which creates a very oily, delicious sauce – but still a sauce!
The ingredients for green onion oil
- Light and dark soy sauce: if you don’t know what this is, I explain everything in my article on the subject
- Oyster sauce: irreplaceable! You can buy it here on amazon
Tips for successful green onion oil
- Don’t hesitate to wait for the oil to reach the right temperature. If you’re in a hurry and set the temperature too high, you risk it being too hot and burning the green onions before they’ve properly infused their flavor
A good idea might be to replace the sauce in my Chinese restaurant-style noodle recipe with this green onion sauce
Scallion Oil – The best Noodle Sauce
The secret of high-end Chinese restaurants finally revealed
Print Recipe
Pinner la recette
Servings: 1 jar
Calories: 1996kcal
Matériel
Ingredients
- 10 scallion stalks
- 220 g oil neutral, such as sunflower or corn oil
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2.5 tablespoons of oyster sauce
- 2 tablespoons of sugar
Procédé
- Cut the green onion into 5cm pieces, separating the white parts from the green10 scallion stalks
- In a saucepan, pour the oil and add the white parts of the green onion. Set the heat to medium-low and let the white parts of the green onion sizzle for 10 to 15 minutes. Make sure to keep an eye on them to prevent the spring onions from burning.220 g oil
- Add the green parts and cook for another 5 to 10 minutes. Remove any burned pieces.
- In a bowl, mix the soy sauce, dark soy sauce, oyster sauce, and sugar.4 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2.5 tablespoons of oyster sauce, 2 tablespoons of sugar
- Once all the onion pieces are removed, turn off the heat and let it cool for 2-3 minutes.
- Then add the soy sauce mixture. The oil may splatter, so make sure it’s not too hot before pouring in the soy sauce.
- Stir until the sugar is completely dissolved. Simmer over low heat for 3 minutes. You can store this in the fridge for 2-3 weeks.
- Optional: Use a blender to emulsify everything
Notes
Don’t hesitate to wait for the oil to reach the right temperature. If you’re in a hurry and set the temperature too high, you risk it being too hot and burning the spring onions before they’ve properly infused their flavor.
To use, shake like a vinaigrette. For simplicity, you can also (after following all the steps) remove a good portion of the oil to leave only the highly flavorful concentrate
Nutrition
Calories: 1996kcal | Féculents: 11g | Protein: 3g | Fat: 220g | Saturated Fat: 16g | Sodium: 423mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 2mg
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