Step 1

Finely chop the mince the scallions or green onions. If using scallions with a thick stem, you can slice them diagonally into strips before slicing them vertically to create small, minced pieces.

Step 2

Peel the ginger and then thinly slice. Slice into thin strips, similar to a match stick size.

Step 3

Mince the ginger. Alternatively, you can process your ginger to achieve the size. You can also opt to finely grate your ginger.

Step 4

Place the scallions in a heat proof bowl along with the ginger.

Step 5

Add in the salt to the ginger and scallions and then mix well. For the salt, you can start with the least quantity and adjust it according to your desired taste later on. Mix it well.

Step 6

In a small sauce pan, heat the oil over medium high heat for 3 to 4 minutes or until a piece of scallion sizzles when you add it in. If the piece of scallion sizzles when placed in the oil, the oil is ready! Turn off the heat.

Step 7

Carefully pour in the sizzling hot oil into your ginger and scallion mixture. Carefully mix everything together with a spoon. This is my favourite part since I love hearing the sizzle and smelling the aroma!

Step 8

Taste the mixture and add more salt to taste, if needed. Add the pinch of Chinese 5 spice, if using. Mix well.

Step 9

Leave the mixture to cool completely before transferring to a jar. This can be stored in the refrigerate for up to 1 month. Make sure that all the ginger and scallion pieces are submerged in the oil. You can use the oil for stir-fries for extra flavour and fragrance!Before using, you can leave some at room temperature since the oil solidifies in the refrigerator.

Step 10

You can use the sauce for many different dishes like noodles, fried rice, as a base for your veggie and tofu stir-fries! The list is really endless!