A simple infusion of ginger and scallion make a fresh tasty oil perfect for dipping dumplings or drizzling over most anything savory!
Active Time: 10 minutes
Total Time: 30 minutes
- 2 teaspoons grated ginger | 15g | ½ oz
- 2 scallions | ~50g | 1¾ oz
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup neutral oil (2 fluid oz) | 72g | 2½ oz
- Grate the 2 tsp. ginger and finely mince the 2 scallions. Add to a heat proof bowl.
- Add ½ tsp salt and ¼ tsp white pepper, stir to combine.
- Heat oil on the stovetop until the oil is shimmering, but not to the smoke point! If you leave a bamboo skewer or chopstick in the oil, it will start to have tiny bubbles between 225-250°F/110-120°C and a very visible steady stream of bubbles with some bigger bubbles as it approaches 300°F/150°C. When you see the bigger bubbles, the oil is plenty hot and ready to use.
- Pour hot oil over the other ingredients, stir to combine. Allow the mix to steep and cool before using it.