Step 1

Peel the ginger (I used a spoon) and finely grate it. Mix together the ginger with the chopped scallions/green onions/spring onions along with the chili powder, Szechuan pepper (if using), salt, sesame seeds, and Chinese 5 spice in a heat proof bowl.

Step 2

Meanwhile, heat the neutral oil in a saucepan over medium heat until small bubbles start to appear and the oil is very hot. You can test the heat by adding a small piece of ginger or onion in the oil. If it immediately and rapidly sizzles, it’s good to go. Turn off the heat of the pan and then immediately pour in the oil in the ginger, scallion and chili mix.

Step 3

Enjoy the sizzle and then mix everything well. Taste the sediments (ginger, scallion and chili) and feel free to season with more salt to taste, if needed. If you want more spice, you can add more chili powder.

Step 4

To store: leave the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in the refrigerator for up to 2 weeks or even longer. You can leave the bottle out at room temperature before using to allow the oil to come to room temperature.

Step 5

Use for: your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment (ginger, scallion and chili and use as a base for your stir-fries or other dishes.)