This is an amazing oil. Ginger and scallion oil is very common in Asia, but there are so many different recipes. I’ve tried quite a few, but I really like this one, and I’ve yet to find anything it doesn’t improve. It’s delicate and subtle, but still packed with flavor.
It’s cooked versus the raw versions, but I like it as it concentrates the flavors. It tends to be a slight salty sauce, so you don’t need heavy salt in anything it goes with.
Great with poached chicken breast and a dollop in noodles is incredible. Additionally it’s a great dipping sauce. Especially with dumplings.
Here’s the recipe to use your new scallion oil, Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil
And another famous Vietnamese noodle dish, Vietnamese Garlic Noodles
And the take away classic noodle dish, Quick Singapore-style Stir-fried Noodles
Here’s another way to use your new oil, Quick Guide to Perfect Dumplings with Dipping Sauce
Want to check our my favorite recipes I cook again and again, My Favorite Recipes
Ingredients:
6 Tablespoons Ginger Root, peeled and minced.
1-2 Tablespoon Garlic, peeled and minced.
6-7 Scallions/Green Onions, minced.
1 cup Canola, Sunflower or Avocado Oil.
1/2 teaspoon Sugar
1/2 teaspoon salt
1/8 tsp MSG, optional
Preparation:
I find dropping everything into a mini food processor is easier. I then add everything into a Pyrex measuring cup. Heat the oil to 350-375F and gently pour it over everything and allow it to cool. I use a 4 cup measuring Pyrex as it tends to bubble up a bit.
It can be used immediately or even better, allow to cool and store in the fridge in a lidded glass jar.
I find a couple of days allows the flavors to blend. When I want to use it, I just take a spoon full and incorporate it into steaming hot rice, noodles or as a dipping sauce.
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Flavorful Ginger and Scallion Oil Recipe
Ingredients
Equipment
Method
- I find dropping everything into a mini food processor is easier. I then add everything into a Pyrex measuring cup. Heat the oil to 350-375F and gently pour it over everything and allow it to cool. I use a 4 cup measuring Pyrex as it tends to bubble up a bit.
- It can be used immediately or even better, allow to cool and store in the fridge in a lidded glass jar.
- I find a couple of days allows the flavors to blend. When I want to use it, I just take a spoon full and incorporate it into steaming hot rice, noodles or as a dipping sauce.