Hot Chili Ginger Oil
- 6 tablespoons ginger (minced)
- 1 tablespoon garlic (minced)
- 3 scallions (minced)
- 4 fresh red chili peppers (chopped, optional)
- ½ cup Wilson’s Flavoured Peri-Peri Oil
- ½ teaspoon soy sauce
- 1/8 teaspoon sugar
- 1 teaspoon Shaoxing wine
- 1 teaspoon salt
In a saucepan, heat ½ cup of Wilson’s Flavoured Peri-Peri Oil over medium-high heat. Add the ginger and fry gently for about 15 minutes. If the ginger sizzles too much, turn the heat down to medium or medium low; the ginger should not visibly crisp.
Next, add the garlic and cook for an additional 5-10 minutes. Follow with the scallions, stirring until the scallions are cooked through. Add the chili peppers and stir to combine, letting the peppers cook through as well.
Finally, add the soy sauce, sugar, Shaoxing wine, and salt. Use immediately.
Note: This sauce can be kept in an airtight container or glass jar on the top shelf of your refrigerator for up to 2 weeks. Shaoxing wine can be found in Chinese Markets, however if you need a substitute, look at dry cooking sherry / Chinese rice wine.
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