Name: Ginger-Scallion Sauce (Jiāngcōngróng/薑蔥蓉)
Total time: 30 min
Ingredients: 5 scallions, sliced thin; ⅓ cup minced fresh ginger; ¼ teaspoon table salt; ½ cup vegetable oil; 2 teaspoons Chinese white rice vinegar

Why This Recipe Works

This oniony relish is a great accompaniment to foods with lighter flavors such as steamed fish and Soy Sauce Chicken. We’ve also spooned this on noodles and rice and once, when no one was looking, over a hot dog. This recipe is from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese).

Instructions

Combine scallions, ginger, and salt in heatproof bowl. Heat oil in small saucepan over medium-high heat until it reaches 400 degrees. Pour hot oil over scallion mixture (oil will crackle), and stir to combine. Stir in vinegar and let sit for at least 15 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days; let come to room temperature before serving.)