- 1 cup vegetable oil
- Kosher salt
- 2 cups sliced scallions (about 24 scallions)
- 2-inch knob of ginger, grated on the medium holes of a box grater
Heat vegetable oil in a small saucepan over medium-high heat until shimmering (a scingle scallion dropped into it should sizzle immediately. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.
Store in a sealed container in the refrigerator for up to 2 weeks. Serve with grilled meats, boiled chicken, on top of rice, or with anything else you'd like.