Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Primary
Optional dressing / garnish
For blanching (optional)
Method
Primary
Prepare green onions
Trim off the root ends and any tough or wilted dark green tips from 8 stalks of green onions. Rinse thoroughly under cold running water to remove grit, then shake off excess water and pat dry with a kitchen towel or paper towels.
Slice
For use as a fresh garnish or in salads: place the white and light-green portions on the cutting board and slice thinly on a 45° angle into 1/8–1/4 inch (3–6 mm) pieces. Reserve the dark-green tops for a finer garnish—slice thinly crosswise into 1/8 inch (3 mm) rounds. For cooked preparations, you can slice thicker or cut into 1–2 inch (2.5–5 cm) pieces.
Optional blanching (to mellow flavor)
Blanch
Add the prepared green onions to the boiling water and blanch for 15–30 seconds until the whites become bright and the greens slightly wilt. Avoid overcooking; they should remain slightly crisp.
Shock
Immediately transfer the blanched green onions to a bowl of 2 cups ice water to stop cooking and preserve color. After 30–60 seconds, drain and pat dry before using.
Optional dressing / garnish
Make dressing
In a small bowl combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon sugar (if using). Whisk until sugar and salt are mostly dissolved. Add 1/4 teaspoon red pepper flakes if you want heat.
Dress and finish
Toss the sliced green onions with the dressing just before serving so they remain crisp. Sprinkle 1 teaspoon toasted sesame seeds over the top and use the darker green tops as a bright garnish.