Hot-Oil Ginger and Scallion Sauce

What you need

• 6 scallions, about 75 g (2 1/2 oz), trimmed
• 30 g (1 oz) fresh ginger, peeled
• 1 tsp kosher salt, less if using fine salt
• 120 ml (1/2 cup) peanut oil, or another neutral oil

Method

Restated from the original video

1. 1

   Slice the scallions very thinly, whites and greens together, then run the knife through them again to mince finely.

2. 2

   Mince the ginger as finely as the scallions, or grate it on a fine grater.

3. 3

   Put the scallions, ginger and salt in a heatproof bowl and stir.

4. 4

   Warm the oil in a small pan on a strong flame until it shimmers, 2-3 min, about 180 °C (350 °F). A scrap of scallion dropped in should sizzle at once.

5. 5

   Pour the hot oil over the scallion mixture. It will spit, so stand back. Stir well.

6. 6

   Let the sauce stand for 15 min, then taste and add more salt if needed.

7. 7

   Spoon over plain, simply cooked food. Keep leftovers in a covered jar in the fridge for up to 1 week.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.