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The Hirshon Cantonese Green Onion Oil -蔥油

  • Total Time: 0 hours


  • 4 stalks of green onions
  • 1 large piece of peeled, fresh ginger (about 4 inches in length)
  • 1/2 pack of Spicy Bake Mix – this is a dry ginger powder made from a special species of ginger. In Cantonese, it is called “Sa Geung” (or literally means “Sand Ginger”). You can easily find it in most Asian grocery markets. They may be translated as “Spicy Bake Mix”. “Sa Geung” has a very characteristic taste and smell.
  • 2 1/2 tsp of sugar
  • Generous 1 tbsp melted chicken fat (TFD note original recipe used oil)
  • 3 tbsp peanut oil


  1. Finely chop the green onions. Grate the ginger. Place both in a bowl.
  2. Use a small pot/pan and heat the oil and chicken fat together. Wait until oil starts fuming. Quickly pour the fuming oil onto the bowl of green onions and ginger.
  3. Add the ½ pack of “Spicy Bake Mix”. (If the “Spicy Bake Mix” is not pre-mixed with salt, add 1 tsp of salt.) Add sugar. Mix well.
  4. The condiment is now ready. Scoop into small dishes to serve at dinner table.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 137.01 kcal
  • Sugar: 3.05 g
  • Sodium: 3.04 mg
  • Fat: 13.38 g
  • Saturated Fat: 2.68 g
  • Carbohydrates: 4.56 g
  • Fiber: 0.48 g
  • Protein: 0.36 g
  • Cholesterol: 2.72 mg

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