- 100g ginger, peeled and finely chopped
- 100g (about 1 bunch) spring onions, thinly sliced, green and white parts separated
- 2 tsp sea salt
- 1 cup rice bran oil
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
Combine the ginger, white part of the spring onions, salt, vinegar and soy in a heat proof bowl.
Heat the oil until it bubbles when you dip a chopstick in it.
Pour the hot oil over the spring onion and ginger mix. When cool, add the green parts of the spring onion and mix through.
Store in the fridge in a sterilised glass jar, it will keep for several weeks.