Recipe from How to Cook Everything, 10th ann. edition
- 1/4 c. minced fresh ginger
- 1/2 c. chopped scallion
- 1 clove garlic, minced
- 1 t. salt, or more to taste
- 1/2 c. peanut or vegetable oil
- Mix all but oil in a heat proof bowl.
- Put the oil in a small saucepan or skillet over high heat until smoking. Carefully pour the oil over the ginger-scallion mixture, mix well, and serve or refrigerate for up to 3 days (bring back to room temperature before serving).