Steamed spring onions with ginger

Steamed spring onions with ginger

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Whole spring onions steam particularly well and eat like any greens, with an added savoury onion kick.

Ingredients

Quantity Ingredient
1 bunch spring onions
1 garlic clove
a few slices root ginger
glug light olive oil

Method

  1. Wash the spring onions and trim the roots and the very tops if they’re dry. Cut each in half, crossways. Heat a heavy-based sauté pan with a lid over a medium heat, then add the spring onions with a splash of water. Slice the garlic and add to the pan with the ginger and oil. Cover and steam for five minutes. Remove the lid and fry for one minute to allow any juices to evaporate. These taste great with grilled meat, or with Chinese-style steamed fish.

Variation

  • For a delicious frittata, make 1 quantity steamed spring onions with ginger. Beat three eggs with salt and pepper and add to the spring onion pan. Fry gently until the egg is just cooked, adding herbs if you like. Serves 2.

Storage

  • The steamed spring onions will keep in a sealed container in the fridge for three days, but are best fresh. Return to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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