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Asian Scallion-Ginger Oil
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By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Infuse 6 oz (180 g) minced scallions and 4 oz (120 g) minced fresh ginger in 10 fl oz (300 mL) peanut oil. Add 1 tsp (5 mL) kosher salt and 2–3 drops Asian sesame oil. Cool and refrigerate. Do not strain.
© 2010 All rights reserved. Published by Wiley.
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