Ginger Scallion Sauce

I love this ginger scallion sauce.  It's kind of like a chinese, unblended pesto sauce.  It is essential for Kwai Fei Gai (Empress Chicken).  Sometime I just pour it over steamed rice and eat just that.

This recipe makes 3-4 servings.  If refrigerated in a tightly covered jar, this can last for about a week.

Ginger Scallion Sauce

3 stalks green onion, finely minced

2 knobs ginger, grated

pinch of salt

1/2 tsp ginger powder

1/4 cup vegetable oil

Combine green onions, grated ginger, salt and ginger powder in a large ceramic heat-proof bowl.  In a small saucepan, heat up the vegetable oil over medium-high heat for about 2-3 minutes.  Carefully and SLOWLY, pour/drizzle the oil into the bowl.  I emphasize SLOWLY because if you pour too fast, the mixture will bubble over and boiling hot oil may overflow or splatter from the bowl.  To avoid the burn unit, do it SLOWLY.  

Stir.  Let cool for about 2 minutes and enjoy.