Ginger-Garlic Flavored Oil

Name: Ginger-Garlic Flavored Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 4¼ cups (1000 ml)
Cuisine: Asian
Ingredients: 4¼ cups (1000 ml) Soybean Oil; 100 g Ginger; about 10 cloves (50 g) Garlic; about 20 scallions (300 g) Scallion; about ½ bunch (30 g) Cilantro

Independent adaptation of a publicly published Dong Zhenxiang recipe. Not affiliated with, sponsored by, or endorsed by Dong Zhenxiang.

CONDIMENT · FINISHING BRAISES OR NOODLES

A condiment for finishing braises or noodles. The same recipe pairs it with Soy Sauce Dark Braising, the braising sauce.

Dong Zhenxiang's ginger-scallion oil finish.

On the jar

SCALLION

Method: stove
Yield: about 4¼ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Soybean Oil 1000 ml

Ingredients

Soybean Oil4¼ cups (1000 ml)
Ginger100 g
Garlicabout 10 cloves (50 g)
Scallionabout 20 scallions (300 g)
Cilantroabout ½ bunch (30 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Ginger-Garlic Flavored Oil wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 2 national awards

Soy Sauce Dark Braising★ STARRED KITCHENOn the jar: BRAISED
Garlic-Parsley OilNATIONAL AWARD WINNEROn the jar: GARLICPARSLE
Sesame Soy Vinaigrette★★★ KITCHENOn the jar: SESAME SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Dong Zhenxiang (董振祥). Beijing / modern Chinese. Cited awards include: Michelin 1* (Da Dong, Beijing — multi-year); Michelin 1* (Mei·Da Dong, Shanghai 2025+).

Originally published as Dong-Style Scallion Oil (董氏葱油).

Adapted from a Dong Zhenxiang (董振祥) recipe (Dong Zhenxiang / T/BJCA 011-2022 京菜董氏烧海参).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dong Zhenxiang / T/BJCA 011-2022 京菜董氏烧海参 (published as “Dong-Style Scallion Oil (董氏葱油)”). Full citation lives in Provenance.

Companion jar