Hainanese Ginger-Scallion Oil

Serve atop...anything.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated June 06, 2022

Recipe Details

Hainanese Ginger-Scallion Oil Recipe

Active 10 mins
Total 10 mins
Serves 16 servings
Makes 2 cups
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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Nutrition Facts (per serving)
126Calories
14gFat
1gCarbs
0gProtein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories126
% Daily Value*
Total Fat 14g18%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 42mg2%
Total Carbohydrate 1g0%
Dietary Fiber 0g1%
Total Sugars 0g
Protein 0g
Vitamin C 2mg12%
Calcium 9mg1%
Iron 0mg1%
Potassium 42mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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