Ginger Scallion Sauce

Method3 steps · about 10 min

1. 1

   Step 1: Finely mince 2 oz green-onion white parts and 1 1/2 oz ginger, keeping them on separate plates. Slice into thin strips before mincing, or use a food processor. Reserve the scallion greens for another use.

   Uses 2 oz green onion white parts, finely minced · 1 1/2 oz ginger, finely minced

   
2. 2

   Step 2: Heat 5 tbsp corn oil in a wok on high until shimmering, about 350–400°F (177–204°C). Add the minced ginger and cook about 15 seconds, then add the minced scallion whites and cook another 20–30 seconds. Transfer the aromatic oil mixture to a heatproof bowl.

   Uses Separately minced ginger and scallion whites · 5 tbsp corn oil

   
3. 3

   Step 3: Stir in 1 tbsp sesame oil. Add the authored salt supply gradually to taste, using up to 2 tsp and reserving any remainder; stir 30–60 seconds. Serve as a condiment.

   Uses Hot ginger-scallion aromatic oil · 1 tbsp sesame oil · Salt to taste from the up-to-2-tsp supply; used amount uncertain