Red Beard scallions are practical in the garden and beautiful in the kitchen. The red stems turn an everyday condiment into something that looks deliberate.
This scallion oil is a fast flavour tool: spoon it over noodles, rice, dumplings, eggs, tofu, grilled vegetables, roast chicken, or cucumbers. It makes simple food taste finished.
At a glance
- Yield: About 1 cup
- Time: 15 minutes
- Heat level: None unless chili is added
- Best season: All-season bunching onions
Why this variety works
Red Beard has the clean onion flavour of a bunching onion with striking red stems. Use both the green tops and coloured bases for the best look and flavour.
Ingredients
- 1 large bunch Red Beard scallions, thinly sliced
- 1 tablespoon minced ginger
- 1/2 cup neutral oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sugar
- Optional: chili crisp, sesame seeds, or minced garlic
Method
- Place scallions and ginger in a heatproof bowl.
- Heat neutral oil until shimmering but not smoking.
- Pour hot oil over the scallions. It should sizzle and soften them immediately.
- Stir in soy sauce, rice vinegar, sesame oil, sugar, and any optional additions.
- Use as a fresh condiment. Refrigerate any extra promptly; stir before serving.
Make it yours
- Add chili crisp for heat.
- Add toasted sesame seeds for texture.
- Use half cilantro or culantro if you want an herbier condiment.
How to serve it
Spoon over cold noodles, steamed rice, dumplings, fried eggs, cucumbers, grilled eggplant, tofu, or roast chicken.
Garden note
Harvest outer stalks as needed or pull whole bunches. Succession sowing keeps scallions coming for the kitchen.
Grow it from seed: Red Beard Scallion Seeds
Storage
Date the container and keep refrigerated. Use or freeze within 4 days of preparation; discard any refrigerated remainder after that. Do not keep this fresh scallion, ginger and oil mixture on the counter.
Storage guidance: Oregon State University Extension: herbs and vegetables in oil.
