Ginger scallion sauce
Here´s the link for the original article.
You should absolutely make this sauce, because it´s:
a- a great way to deal with ageing ginger and scallions.
b- you can keep it in the fridge for days, so you only have to pull out the processor and do the heat the oil thing once. Not that it´s hard, but I hear you.
c- it´s amazing how a tiny spoonful of this elixir transforms anything into utter bliss. White rice, scrambled eggs, steamed fish, miso soup, plain boiled vegetables. Anything.
Which is great, because sometimes, after the seventeenth consecutive reading of The tiger who came to tea, you´re not really in the mood to make anything complicated, and yet you need a lot of punch.