Description

Ingredients

• Aromatic base 🌿
• 🫚 60 g fresh ginger, finely minced (½ cup / 2.1 oz) Original: 🫚 60 g fresh ginger, finely minced (½ cup / 2.1 oz)
• 🧅 100 g spring onion, finely sliced (1½ cups / 3.5 oz) Original: 🧅 100 g spring onion, finely sliced (1½ cups / 3.5 oz)
• 🧄 8 g garlic, finely minced (2 cloves / 0.28 oz) Original: 🧄 8 g garlic, finely minced (2 cloves / 0.28 oz)
• 🧂 5 g fine salt (1 tsp / 0.18 oz) Original: 🧂 5 g fine salt (1 tsp / 0.18 oz)
• 🍬 4 g sugar (1 tsp / 0.14 oz) Original: 🍬 4 g sugar (1 tsp / 0.14 oz)
• ⚪ 2 g white pepper (½ tsp / 0.07 oz) Original: ⚪ 2 g white pepper (½ tsp / 0.07 oz)
• Hot oil finish 🔥 Original: Hot oil finish 🔥
• 🌻 120 ml neutral oil (½ cup / 4 fl oz) Original: 🌻 120 ml neutral oil (½ cup / 4 fl oz)
• 🌰 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌰 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• Seasoning 🥢 Original: Seasoning 🥢
• 🥢 20 ml light soy sauce (1 tbsp + 1 tsp / 0.7 fl oz) glutensoy Original: 🥢 20 ml light soy sauce (1 tbsp + 1 tsp / 0.7 fl oz)
• 🍶 10 ml rice vinegar (2 tsp / 0.34 fl oz) Original: 🍶 10 ml rice vinegar (2 tsp / 0.34 fl oz)
• 💧 15 ml hot water (1 tbsp / 0.5 fl oz) Original: 💧 15 ml hot water (1 tbsp / 0.5 fl oz)
• For serving ✨
• 🌶️ 5 g red chili, finely sliced, optional (1 tsp / 0.18 oz) Original: 🌶️ 5 g red chili, finely sliced, optional (1 tsp / 0.18 oz)
• ⚪ 5 g toasted sesame seeds, optional (1 tsp / 0.18 oz) sesame Original: ⚪ 5 g toasted sesame seeds, optional (1 tsp / 0.18 oz)
• 🍚 steamed rice, noodles, tofu, fish, or dumplings, for serving soyseafood Original: 🍚 steamed rice, noodles, tofu, fish, or dumplings, for serving

Preparation

• Prepare the aromatics 🫚 Finely mince the ginger and garlic, then slice the spring onion as thinly as possible. Place everything in a heatproof bowl with the salt, sugar, and white pepper so the aromatics are ready for the hot oil. ✨
• Heat the oil 🔥 Pour the neutral oil into a small saucepan and heat over medium heat for 3–4 min until it reaches about 170°C (338°F). The oil should shimmer gently but not smoke. 🌻
• Sizzle the sauce 🥢 Carefully pour the hot oil over the ginger, garlic, and spring onion. The mixture should sizzle immediately and release a strong fresh aroma. Stir for 30 sec so every piece is coated and lightly softened. 🌿
• Add sesame and seasoning 🌰 Stir in the toasted sesame oil, light soy sauce, rice vinegar, and hot water. Mix until the sauce looks glossy, spoonable, and evenly seasoned. 🥣
• Rest for flavor 🛋 Let the sauce rest for 10 min so the ginger softens slightly and the scallion flavor infuses into the oil. Taste and adjust with a little extra soy sauce or salt only if needed. ✨
• Finish and serve 🌶 Top with red chili and toasted sesame seeds if using. Spoon over steamed fish, tofu, rice, noodles, dumplings, or roasted meats while the sauce is still warm and fragrant. 🥢

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