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Flavorful Ginger and Scallion Oil Recipe

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. 
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Prep Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: Chinese
Ingredients Equipment Method Notes

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

Equipment

  • Pan
  • 4 cup Pyrex Cup

Method
 

  1. 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.
  2. It can be used immediately or even better, allow to cool and store in the fridge in a lidded glass jar.
  3. 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.

Notes

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