This recipe comes to you courtesy of my pal Melissa Leong. It’s a great way of using up leftover spring onions (there are always some lying around). Chop off the roots and regrow them in your yard or even in a pot on your windowsill, then make this with the green bits.
Ingredients 6
125 ml vegetable oil
6 cm pieces ginger, peeled, coarsely grated
3 ‒ 4 garlic cloves, finely chopped
1 bunch spring onions (scallions), finely chopped
salt and white pepper
Drop sesame oil, a few
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Method 3
Warm the in a small saucepan over a low heat.
Combine the , and in a small heatproof bowl.
Once the is hot, pour it over the mixture. Season with salt and white pepper, then stir in the . Pour into a sterilised jar and store in the fridge for up to a week (if it lasts that long).
