Ginger Scallion Oil

This is a great condiment to have on hand to liven up the flavor of so many dishes. This is traditionally used as a sauce to dip chicken in but there are so many ways to enjoy this and vary the recipe. I like to keep a small jar in the fridge and add a few spoonfuls when making fried rice. You can add a little soy sauce to a couple spoonfuls and spread some over baked tofu. Use to top salmon before you bake it (or after). Add some red pepper flakes for a little heat. The options are endless with this one.

2 inch piece of ginger peeled and chopped very fine
2-3 scallions chopped extremely fine
1/4 cup or more of olive oil
Salt to taste

Add ginger and scallions to a jar or any container with a tight fitting lid. Pour over olive oil and stir to make sure all ginger and scallions are covered. Stir gently to get out any air bubble. Season with a generous pinch of salt and stir again. Store in the fridge for one week. It tastes best if it sits at least 2-3 hours but overnight is best.