Ginger Scallion Oil
This is the backbone of many Cantonese noodle dishes and steamed proteins. It is less of a sauce and more of a transformative garnish that relies entirely on the quality of your ginger and the temperature of your oil.
Watch the oil temperature, not the clock.
The oil must be shimmering and beginning to wisps smoke before it hits the aromatics. If the oil is too cool, the aromatics will stew in raw fat; too hot, and they will turn bitter and brown.
- small stainless steel saucepan
- chef's knife
- heat-proof glass or metal bowl
What goes in.
- 1/2 cupscallions, white and light green parts only, thinly sliced
- 3 tbspfresh ginger, peeled and minced very fine
- 1 tspkosher salt
- 1/2 cupneutral oil, such as grapeseed or canola
Searing the Aromatics
Pouring near-smoking oil over the ginger and scallions instantly releases their essential oils without fully cooking them into a mush. You are looking for a vigorous hiss and a few seconds of bubbling bubbles.
The method.
Prep the aromatics
Place the minced ginger, sliced scallions, and salt into a heat-proof bowl. Stir to combine and ensure the salt is evenly distributed throughout the mixture.
Heat the oil
Pour the oil into a small saucepan over medium-high heat. Wait until you see faint wisps of smoke rising from the surface.
Temper the mixture
Carefully pour the hot oil directly over the ginger and scallions. The mixture should bubble violently for a few seconds.
Cool and serve
Let the mixture sit undisturbed for five minutes to allow the heat to distribute. Stir once before serving to incorporate the salt.
Other turns to take.
Spicy Version
Add a teaspoon of chili flakes to the ginger and scallion mixture before pouring the oil.
Garlic Infusion
Add one clove of minced garlic to the mixture for a deeper, more pungent profile.
When it doesn't go to plan.
Discard the dark green parts of the scallions; they have too much moisture and will make the oil cloudy.
Use a fine mince on the ginger. Large chunks of ginger will be woody and unpleasant to bite into.
Keep this in a glass jar in the refrigerator for up to a week; the oil will solidify, but it will melt instantly on warm food.
The ones that keep coming up.
Why is my oil turning dark brown?
The oil was too hot when you poured it, or you kept the aromatics in the pan too long. It should remain bright green and pale yellow.
Can I use olive oil?
Avoid it. The heavy flavor of olive oil clashes with the ginger and scallions. Use a truly neutral oil.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe