This is a pungent dipping sauce for dumplings; poached or cooked chicken; roasted or grilled pork or beef; grilled or baked tofu or tempeh. It’s great as a soup garnish and can even sauce pasta (it’s wonderful on udon!).

1/4 c minced fresh, peeled ginger
1/2 c chopped scallion
1 clove garlic, minced
1 t salt, more to taste
1/2 c neutral oil, such as peanut, sesame, grapeseed, corn

1. Mix the ginger, scallion, garlic, and salt together in a heatproof bowl. Heat the oil until some bubbles start to form. Pour over the ginger scallion mixture and stir to combine. Serve immediately or refrigerate for a few days, bringing it back to room temperature before serving.

2. Or, simply combine all the ingredients, and serve.

An alternative sauce: use 1/4 c chopped garlic instead of the ginger. (Don’t plan on going out in public later…)