Spring Onions
One of the first vegetables to come up in my garden in spring is evergreen bunching onions (Allium fistulosum). A wise neighbor taught me that you can plant these cold-hardy onions one spring from see...
Ingredients
SERVINGS: 1 Cup(s)
- ½ cup neutral oil, like peanut
- 2 teaspoons (about 3 inches) ginger root, grated
- 1 cup bunching onions (white and green parts), wild onions, or chives, minced
- 1 teaspoon tamari
- 1 teaspoon rice wine vinegar
- Dash fish sauce (optional)
Preparation
Heat the oil until just before the smoke point. Add grated ginger and minced onions to a bowl. Pour hot oil over ginger and onions. Stir to combine. Add tamari, vinegar, and, if desired, fish sauce.
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