Sauces & Seasonings
Ginger Scallion Oil
A sizzling, fragrant ginger and scallion oil to spoon over rice, noodles, fish or chicken.
5 minPrep
5 min + 5 min restingCook
8Servings
Ingredients
- 4 scallions
- 1 1/2-inch piece fresh ginger
- 1/3 cup avocado oil
- 1 teaspoon unseasoned rice vinegar (optional)
- Pinch of salt (optional)
Steps
- Peel the ginger with the edge of a spoon and mince it finely. Finely chop the scallions. Chop them almost to a paste for a smooth sauce, or leave them coarser for texture. Put both in a heatproof bowl.
- Warm the oil in a small saucepan over medium heat until tiny bubbles rise from the bottom. Take it off the heat.
- Carefully pour the hot oil over the ginger and scallions. It will sizzle.
- Let it cool for at least 5 minutes, then stir in the rice vinegar if using and stir again before serving.
Heart-healthy notes
Lightened: the salt is now an optional pinch, and a splash of rice vinegar brightens it instead. Avocado oil is mostly unsaturated fat. It's still oil, so a spoonful goes a long way.
Note: For heat, add dried chilies or Sichuan peppercorns to the bowl before the hot oil. Keeps up to 2 weeks in a sealed jar in the fridge. Adapted from Phase Change Kitchen (phasechangeskitchen.com).
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