Cooking time: 5 min

Serving: 12

Ingredients:

●     5.6 oz (160 g) scallions (about 6 medium-sized or 8 small scallions) 

●     1.4 oz (40 g) ginger, minced (yield 3 tablespoons)

●     3/4 teaspoon salt

●     1/2 teaspoon sugar

●     2/3 cup (160 ml) vegetable oil or other neutral oil 

Instructions:

1. Slice the scallions thinly. If the scallions are on the thicker side, halve them lengthwise, then slice them thinly into half-moon shapes. Transfer into a medium heatproof bowl over a trivet or coaster.
2. Add the minced ginger, salt, and sugar into the bowl with scallions. Stir to mix well.
3. Heat the oil in a small pot or skillet that you can pour from easily until hot but not smoking hot. You can test it by inserting a wooden chopstick into the oil and seeing whether thin bubbles come up. If the bubbles are big and rapid, the oil is too hot. Immediately pour the hot oil over the ginger scallion mixture. Stir to mix well. The sauce is ready to use now. Or you can transfer it into a sealed container once it has cooled. Store in the refrigerator for up to 2 weeks.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/ginger-scallion-sauce/