- Combine the ginger, garlic, scallions, dried chile, coconut aminos, rice vinegar, and salt in a heat-proof container. Use a larger container than you think – since you’re pouring hot oil over everything it will bubble up.
- Heat the oil in a saucepan on medium-low. Once the oil is hot and has started gently steaming (about 5-10 minutes), pour it over the ginger and scallion mixture. It will bubble up and crackle but quickly subside. Let cool and store in an airtight container in the fridge for up to 2 weeks. Drizzle on chicken, pork, vegetables or whatever your heart desires!
Tip for chopping up ginger: slice it into quarter-thin rounds, stack a few rounds and slice into thin strips, then turn 90 degrees and mince.
Keywords: Ginger Scallion Sauce