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Easy Ginger, Scallion Chili Oil Recipe

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4 from 11 reviews

A flavorful and easy-to-make ginger, scallion chili oil that combines fresh ginger, scallions, chili powder, and aromatic spices infused in hot neutral oil. This versatile condiment adds a spicy, savory, and aromatic kick to noodles, stir-fries, dipping sauces, and more. Its quick preparation and bold flavors make it a must-have staple to elevate your Asian-inspired dishes.

Ingredients

Spice and Herb Mix

  • 100 g finely grated fresh ginger
  • 100 g chopped scallions (green onions or spring onions, including white parts)
  • 2-4 tbsp chili powder (e.g., gochugaru, adjust to spice preference)
  • 2-3 tsp ground Szechuan pepper (optional, can substitute with more chili powder)
  • 1 tsp salt, plus more to taste
  • 1 tsp sesame seeds
  • 1 tsp five spice powder

Oil

  • 1 cup neutral oil (vegetable oil recommended)

Instructions

  1. Prepare Ingredients: Peel the fresh ginger using a spoon and finely grate it. Chop the scallions, including the white parts. In a heat-proof bowl, combine the grated ginger, chopped scallions, chili powder, ground Szechuan pepper, salt, sesame seeds, and five spice powder. Mix well to combine all dry and fresh ingredients evenly.
  2. Heat the Oil: Place 1 cup of neutral vegetable oil in a saucepan and heat it over medium heat. Heat the oil until small bubbles start to form and it becomes very hot. To test if the oil is ready, drop a small piece of ginger or onion into the oil; if it sizzles immediately and rapidly, the oil is at the correct temperature.
  3. Infuse Oil and Mix: Turn off the heat and carefully pour the hot oil immediately into the bowl with the ginger, scallion, and chili mixture. Listen to the sizzling sound as the hot oil activates the flavors. Stir the mixture thoroughly to integrate the oil with the aromatics and spices.
  4. Adjust Seasoning: Taste the combined mixture and add more salt or chili powder if desired to enhance the flavor and heat level according to your preference.
  5. Store Properly: Allow the mixture to cool completely to room temperature. Transfer the chili oil into a clean jar with a tight-fitting lid. Seal it tightly and store in the refrigerator for up to 2 weeks or longer. Before use, you can bring it to room temperature for a better texture and flavor.
  6. Usage Suggestions: Use the chili oil as a condiment for noodles, dipping sauce, or to add flavor to stir-fries. The oil can be used for cooking or you can scoop up the flavorful sediment of ginger, scallion, and chili powder as a spicy base for other dishes.

Notes

  • Five-spice powder typically contains star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds to add a complex aromatic flavor to the oil.
  • Szechuan pepper can be substituted with additional chili powder if a less numbing spice is preferred.
  • Adjust the amount of chili powder according to your heat tolerance.
  • Make sure the oil is very hot before pouring it over the mixture to properly infuse the flavors and create a rich aroma.
  • Store the chili oil in the refrigerator to maintain freshness and flavor for longer periods.

Find it online: https://flavorspath.com/easy-ginger-scallion-chili-oil-recipe/