okay okay, I’ve been slipping a bit with the 2x a week recipes…
but I’m going to say that it’s totally okay to honour my own time and energy with all the movement going on right now!
I’ve been keeping busy with some exciting projects lately, from the launch of my new pop up dinner series (monty’s), to working on a dream-come-true project for a dtk magazine, where I get to eat my way through a ‘spice tour’ of mom and pop restaurants and write about them! I can’t wait to share my discoveries when the article is published and will definitely keep you posted.
anyway, here’s a super easy and delicious chinese condiment that I grew up eating. I recently made it for a cooking class I taught and wondered why it wasn’t already on my blog. so here it is! ginger scallion oil on mybfisgf.com!
Makes about 1/3 cup
1/4 cup neutral tasting oil with a high smoke point (avocado, rice bran, canola, vegetable)
1/2 cup scallion greens, thinly sliced
1-inch ginger, grated
In a small pan, heat 1/4 cup of oil on medium heat until hot and shimmering. Turn off heat.
Add sliced scallion greens and grated ginger to the pan and mix to combine. Season with salt to taste.
That’s it! Enjoy on your protein of choice or on top of plain white rice. Add it to your stir frys, noodle bowls, etc. etc. I can literally put this stuff on anything.
Keeps in the fridge for about a week.