Description
A flavorful infusion of ginger and scallions, perfect for drizzling over dishes.
Ingredients
Scale
- 1 packed cup thinly sliced scallions (about 5 stalks, green and white parts)
- 1/4 cup peeled and sliced ginger (minced)
- 1/4 cup plus 2 tablespoons neutral oil (grapeseed, sunflower, canola, avocado, or other high-heat oil)
- 2 teaspoons Chinese light soy sauce (or coconut aminos, tamari, soy sauce, or dark soy sauce)
- 3/4 teaspoon rice vinegar (or sherry vinegar, to taste)
- Salt (to taste)
Instructions
- Transfer the ginger and scallion to a heatproof bowl. Set aside.
- Transfer the oil to a small saucepan. Heat over medium heat until about to smoke. (Place a toothpick into the oil. If the oil bubbles, it is ready.)
- Pour the hot oil over the ginger and scallions. It should sizzle. Stir in the soy sauce, and add rice vinegar to taste.
Notes
- Adjust the amount of salt and vinegar to suit your taste.
- This oil can be used to enhance various dishes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg