Green Onion Condiment

Hiya Everyone!  Well, today I’ve got a quick and easy recipe for you that may or may not blow your mind.  I know… the name is lame-o, but I did not know what else to name it.  In my family, we literally refer to it as “the green onion stuff.”  Since it’s essentially a condiment to add as a topper to different proteins and tasty nibbles like egg rolls, I gave it the ever-so-appropriate title of “Green Onion Condiment.”  Sometimes I lack imagination…GreenOnion3

This recipe is really easy – three ingredients.  Be warned, if you decide to double or even triple this recipe, the ratio of ingredients may not necessarily be the same.  The onion can double, triple and so on, but I caution you to use your best judgment in increasing the salt and oil ratios.  You’d probably be safe keeping the onion to salt ratio consistent, but there is no need to double and triple the oil.  A little oil can go a long way and this condiment isn’t meant to be overly oily.

8 green onions (thinly sliced)
1 tsp salt
2 T canola or vegetable oil

I do not recommend substituting extra virgin olive oil or regular olive oil in this recipe.  These oils have different smoking points than canola and vegetable.  I cannot guaranty the results if you make an oil substitute.

Thinly slice green onion.  Heat oil in a pan/pot until smoking.  (Yes, until it is smoking, that’s when you know it’s hot enough.  If not hot enough, you won’t get a flash cook on the onions.  You’ll just have greasy onions.)  Add salt to onion.  When oil is smoking, immediately pour it on the onion and mix.

Ta-da!  All done.  Fast. Easy. Flavorful.  Did I just make a new acronym?  FEF.  Move over Rachel Ray.

While this is something we usually only eat on Chinese food, I’m sure it’d be a yummy topping to many other things.


What can you think of that this would be a great topping for?



  1. Pingback: Pork Wontons | Like Write on Rice

  2. Sue Z. Wong says:

    Uncle Dave and I LOVE this ‘condiment ‘, but we add minced ginger to the onion/salt mixture before adding the hot oil to it! Also, we put the bowl of green onions outside in a cardboard box so it doesn’t splatter inside the kitchen. Aunt Sue

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