(courtesy of Kristin Link, contributor, edible Alaska. Makes 6 servings or 1 cup)
½ cup neutral oil, such as peanut
2 teaspoons (about 3 inches) ginger root, grated
1 cup bunching onions, white and green parts, or wild chives, minced
1 teaspoon tamari (optional)
1 teaspoon rice wine vinegar (optional)
Dash of fish sauce (optional)
Heat oil until almost smoking. Put grated ginger and minced onions in a bowl. Pour hot oil over top and mix it in. For a more savory sauce, especially for meat or fish, add tamari, vinegar, and fish sauce. Mix well.
