Go Back
–+ servings
Ginger Scallion Oil

Ginger Scallion Oil

A Cantonese pantry staple - finely minced ginger and scallion bloomed in hot oil, used on everything from poached chicken to steamed fish.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Sauce
Cuisine: Chinese
Keyword: Cantonese, Condiment
Servings: 1 cup

Ingredients

  • 1 cup scallions very finely minced
  • 1/4 cup fresh ginger very finely minced
  • 1/2 tsp salt
  • 3/4 cup avocado oil

Instructions

  • Combine the minced scallions, ginger, and salt in a heatproof bowl.
  • Heat the avocado oil in a small pot until just smoking.
  • Carefully pour the hot oil over the scallion-ginger mixture, stirring immediately - it will sizzle vigorously.
  • Let cool to room temperature before transferring to a jar. Keeps refrigerated for up to a week.

Notes

Makes about 1 1/2 cups. The oil must be genuinely smoking hot when poured - that's what releases the full fragrance from the aromatics.
Tried this recipe?Let us know how it was!