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Ginger-Scallion Oil

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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


  1. Grate the 2 tsp. ginger and finely mince the 2 scallions. Add to a heat proof bowl.
  2. Add ½ tsp salt and ¼ tsp white pepper, stir to combine.
  3. 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.
  4. Pour hot oil over the other ingredients, stir to combine. Allow the mix to steep and cool before using it.

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