Ginger Scallion Oil

Oil In a Wok
Kent Wang/Flickr/CC
  • Total: 8 mins
  • Prep: 3 mins
  • Cook: 5 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
84 Calories
9g Fat
0g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 84
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 776mg 34%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This goes nicely with cold poached chicken or with many types of fish.


  • 4 tablespoons scallion (green onion, finely chopped )
  • 1 2-inch piece fresh ginger (peeled and finely chopped, 2 1/2 - 3 teaspoons)
  • 2 teaspoons salt
  • 4 tablespoons peanut or vegetable oil

Steps to Make It

  1. Gather the ingredients.

  2. Set scallions aside in a small heatproof bowl.

  3. Stir in the ginger and salt.

  4. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 F).

  5. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds.

  6. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.

  7. Serve and enjoy!


Ginger Scallion Sauce - it makes a nice accompaniment to seafood.