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| spring onion |
The market is full of big bunches of bright
green white spring onion, my favorite way is to cook in a strong sauce, the
one used to make Shanghai ribs.
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| spring onion with figs |
1. Simmer in a wide pan a part of water,
with roughly 1/5 part of dark soy
sauce, 3/5 part of vinegar, a few star anise, cloves, slices of ginger, and
dry figs for sweetness (or brown sugar) for 15 minutes.
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| spring onion with fig |
2. Add spring onion cut into 3 inches pieces, 2 tbsp of olive oil, simmer for half an hour, and let it cool down in
the sauce. Bring to boil again before serving, and to thicken sauce. Can keep a
few days in the fridge.
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