Ginger Scallion Oil

Ginger Scallion Oil. An essential Cantonese sauce, used in home cooking and restaurants alike. Eat it with meat, in a stir fry, on noodles, on rice, in soup. There’s never enough.

  1. Clean and chop scallions. Clean, peel (if desired) and grate ginger. Combine in a 1:1 ratio in a glass jar, add some salt.
  2. Heat oil (canola/veg.) in a dry pan till you see wisps of smoke, then pour into the jar and mix.
  3. Consume, or cool and keep in the refrigerator for up to a month.

Warning: the hot oil will bubble up a bit when poured on the ginger/scallions so make sure the jar/bowl isn’t filled too high.


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