Scallion-Oil Sauce

Preparation info
    • Difficulty


Appears in

By Irene Kuo

Published 1977

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  • 4 large scallions, whites only
  • ½-inch piece peeled ginger
  • 3


Trim off the root ends from the scallions and cut about 2 inches off the firm white ends, saving the greens for another use. Rinse and shake dry the scallion whites and then chop them finely. Peel about ½ inch