Green Onion (Scallion) and Ginger Oil Sauce

• gingerroot, peel and finely mince, 8 oz. unpeeled ginger root8 ounces
• green onions, finely chopped, 8-10 stalks (Scallion)↗8 -10
• salt (kosher type)↗2 tablespoons
• five-spice powder1 tablespoon
• oil (Canola, Peanut or Corn)↗4 tablespoons

Step-by-step instructions

1. 1

   Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil).

2. 2

   Finely chop green onion, place on top of ginger in the bowl.

3. 3

   Spread salt on small saute pan to form a bed.

4. 4

   Sprinkle five spice powder evenly on top of salt.

5. 5

   Heat saute pan on medium-high heat until five spice powder turns slightly darker.

6. 6

   Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature.

7. 7

   Pour cooled spice salt into the bowl of ginger and green onion.

8. 8

   Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well.

9. 9

   Serve sauce over poultry, meat or fish entree.