Ginger Scallion Oil with Chilies

• Vegan
• Gluten free

• Produce

  • 1 heaping tbsp Garlic
  • 6 tbsp Ginger
  • 4 Red chili peppers, fresh
  • 3 Scallions

• Condiments

  • 1/2 tsp Soy sauce

• Baking & Spices

  • 1 tsp Salt
  • 1/8 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Neutral oil

• Beer, Wine & Liquor

  • 1 tsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 6 tablespoons minced ginger
• 1 heaping tablespoon minced garlic
• 3 scallions, minced
• 4 fresh red chili peppers, chopped (optional)
• ½ cup neutral oil (like vegetable or canola oil)
• ½ teaspoon soy sauce
• ⅛ teaspoon sugar
• 1 teaspoon Shaoxing wine
• 1 teaspoon salt

Directions

• Prepare the ginger, garlic, scallions, and chili peppers. In a saucepan, heat ½ cup of oil over medium-high heat. Add the ginger and fry gently for about 15 min. until the color deepens into a darker, more golden yellow. If the ginger sizzles too much, turn the heat down to medium or medium low; the ginger should not visibly crisp or brown.
• Next, add the garlic and cook for an additional 5-10 minutes. Follow with the scallions, stirring until the scallions are cooked through. Add the chili peppers and stir to combine, letting the peppers cook through as well.
• Finally, add the soy sauce, sugar, Shaoxing wine, and salt (feel free to add salt to taste). Use immediately or store in an airtight tupperware container or glass jar on the top shelf of your refrigerator for up to 2 weeks.