[蔥薑油] Scallion & Ginger (and garlic) Oil, put that sh*t on everything

What was that stuff homie was putting on top of those noodles at the end? Why didn't he explain what that was? Do I even care?

Yeah, you should. 

Basicz

I made this condiment just for shits and giggles when I made dinner for my girlfriend and I the other night. That condiment is 蔥薑油, literally "Scallion Ginger Oil"... except I put garlic in mine because garlic is lit and it's my kitchen so I cook how I want. It's also nothing original. It is always a sauce found at a Cantonese dinner table. It is distinct of this region of China.

Its applications are endless - dress some fresh boiled noodles in it and have a time, toss my wun tuns in it (hint), dip barbequed meats, put it on top of seafood before steaming or baking. Or even a bowl of steamed rice. Put. That. Shit. On. Everything.


Your grocery list:

- 1 handful of ginger

- 1 bunch scallions (which is basically a handful when sliced)

- 1 handful garlic (optional)

- 1 cup unflavoured oil (grapeseed oil, canola, whatever ya want... just not olive oil)

- salt to taste

Hardware:

- 1 frying pan

I measure in handfuls.

Method

1. Chop all of it up, grate the ginger/garlic if you want. It's up to you how "rustic" you want to be.

2. Dump all the greenery and oil in a pan. Turn the heat on. I'd say keep it on a medium-high heat to avoid screwing it up. And by screwing it up burning the garlic and ruining everything in life. 

**It is imperative that you do not burn the garlic. You are simply cooking them gently through so that the ingredients release their natural and unadulterated flavours into the oil (think of it as steeping). If you cook these ingredients on a perpetual high heat you will not only burn the garlic, but it will create an unpleasant insipid flavour to the whole sauce which will put fans of this oil into a blind rage.

Medium - high heat, keep the pan moving. Don't walk away. It should look like this:

Knowledge is power, son. Put this on dumplings or noodles.

Matthew Murtagh-Wu