This Ginger Scallion Oil (also known as Ginger Scallion Sauce) is typically eaten with poached chicken but it goes really well with just about everything – carbs (rice, noodles, toast, dumplings, congee, fried rice), seafood (scallops, fish, shrimp), tofu, vegetables (spinach, kale), chicken, among others. It’s incredibly versatile. This recipe is quick, easy, and so simple but compliments and adds so much flavor and deliciousness to just about anything. Give it a try and let me know what you think! Be warned though, this stuff is addictive. 🙂
Ginger Scallion Oil
10
minutesThis ginger scallion oil is incredibly versatile and can be used for nearly everything!
Ingredients
1 cup avocado oil
3-4 scallions (minced)
3 tbsp fresh ginger (minced)
1 tbsp sesame oil
1 tsp kosher salt (to taste)
Directions
- Wash ginger and scallions and pat them dry.
- Peel off skin of ginger and cut off ends of scallions.
- Mince ginger and scallions.
- Add all ingredients (minced scallions, ginger, salt, and sesame oil) together into a small bowl and mix together.
- Heat avocado oil in a small pot to about 350 degrees F.
- Carefully pour hot oil over raw ingredients and then mix ingredients together.
Recipe Video
Notes
- Tip: To quicken the process of mincing ginger and scallions, you can also use a blender.
- Fun Fact: Did you know that scallion is considered a superfood? They contain vitamin K which helps reduce blood clot and help build strong bones, vitamin A, antioxidants, anti-inflammatory properties, among others.
- How long does ginger scallion oil last? Use it immediately and refrigerate the rest after it cools down. Ideally, use it within 7-10 days.
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