Try this with steamed chicken or fish. Or cardboard. Anything really. This is the only oil I drizzle without pause.
When I had my first job I went to a restaurant every couple weeks at Elizabeth and Dundas called "Garden". They have a bowl of soup; Beef brisket and bok choi over rice noodles. It is delicious. But then they have an oil based condiment with green onions. And when I added that, the dish was heavenly. I've since seen it served with roast pork or roast duck. I've tried to recreate it to no avail. And then, one day, my sister did what I never did. She ASKED "what goes into this?" and they actually told her. So armed with the recipe, I made it. And it goes like this:
 |
| YUM. |
Green Seasoning
| Green Onion | 8 stalks | |
| Ginger (fresh) | 1 knob (2") | |
| Garlic | 8 cloves | |
| Canola Oil | 1 cup | |
| Sea Salt | 1 tbsp |
Preparation:
- Chop the green onion, mince the garlic and grate the ginger.
- Heat the oil in a small skillet on medium heat.
- When oil is warm enough that it is visibly viscous, add all the ingredients.
- Stir occasionally for 10 minutes.
- Never let the oil come to a boil. Reduce heat if necessary.
- Remove skillet from heat and allow the mixture to cool.
- Spoon over (as I said above) any dish of meat or fish.
- Jar the rest of the mixture to reuse for 2-3 weeks.
