薑蔥蓉Ginger and Spring Onion Oil

Prep 10 min·Cook 3 min

1. 1You're here
   Step 1.

   Grate or chop the ginger very finely. Squeeze out a little of the juice so the sauce is not too sharp.

   60 g Young ginger, peeled

   Knife work
2. 2
   Step 2.

   Dry the spring onion well and chop it finely, white and green parts.

   6 stalks Spring onion

   Knife work

   Mum's tip媽媽小貼士

   Wet spring onion makes the hot oil spit; dry it thoroughly.
3. 3
   Step 3.

   Mix the ginger, spring onion, salt, sugar and sand ginger powder in a heatproof bowl.

   60 g Young ginger, peeled6 stalks Spring onion1 tsp Salt¼ tsp Sugar¼ tsp Sand ginger powder

4. 4
   Step 4.

   Heat the oil in a small pot until just smoking, then pour it over the bowl in two or three goes; it will sizzle hard. Stir and leave to cool.

   120 ml Cooking oil (peanut oil is traditional)60 g Young ginger, peeled6 stalks Spring onion