This sauce does double duty: it works as a dipping sauce for crusty bread or scallion pancakes, and you can cook with it, too! Keep a batch handy in your fridge for when you need to add a little extra zing to a dish!
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Yield:Makes 2 cups1x
Category:Sides & Sauces
1 cup vegetable oil, corn oil, peanut oil, or grapeseed oil (not olive oil—it’s smoke point is too low)
3 cups scallions, finely chopped
2 ouncesfresh (only) ginger root (about the size of your palm), finely chopped
2 garlic cloves, minced
1/2 tablespoon kosher salt
2 teaspoons sherry
2 teaspoons light soy sauce
Scallions should be finely chopped. You can do this in a food processor—just make sure you don’t process them into a purée.
Put chopped scallions into a deep pot that has a lid. This will prevent the oil from splattering when you get to a later step.
If you need the food processor to help you chop the ginger, peel it and cut it into small pieces. Use the pulse setting to get the ginger to the right consistency.
Add chopped ginger to the chopped scallions.
Add in salt and minced garlic.
In a separate pan, heat the oil just until it starts to smoke.
Carefully pour the hot oil over the scallion/ginger/garlic mixture; it will sizzle. Cover if necessary.
After the oil mixture has cooled slightly, add in the sherry and soy sauce and stir.
Mixture will keep in the fridge for about two weeks.