Hey, you! Tired of dipping shit in ketchup and mayonnaise? Try this scallion ginger sauce instead!

Ingredients:
Ginger root, 2oz (about palm-sized)
Scallions, 6 stalks
Salt
Soy sauce / MSG
Sesame oil
Vegetable oil

Instructions below:

Take your raw ginger (above) and shave it naked (below)

If the piece is shaped weird and you're afraid of shaving off a fingertip, stick a fork in it so you can keep your fingers on the bottom half.

Ginger does have a grain, so you want to cut across it to minimize stringing.

Slice into medallions, then matchsticks, then either mash by hand or toss in a food processor.

Chop up the scallions finely (do NOT use a food processor here, they need to stay crisp)

Now, 6 stalks gives you an even mix of the flavors but I'm using 8 here.

There's a lot of things in life we can't control, but ginger-scallion ratio isn't one of em.

Add 1 teaspoon each of the salt, sesame oil, and MSG/soy sauce here, and mix thoroughly.

I would also transfer them to a metal pot, for safety reasons involving the next step. Make sure they are spread out in a thin layer instead of piled up!

In a separate pan, heat about 1.5 cups of oil until it is lightly smoking, as if you were deep frying

Pour the scalding hot oil into your dry ingredients pan, and listen for that sizzle. This should flash-cook the ingredients just enough to remove the rawness.

Note, you should stop pouring as soon as the ingredients are 95% submerged - pouring in the full 1.5 cups gave me a pretty big layer of excess.

Now you can dip anything with it!

TBQH, the oil content makes it almost too rich for steaks - it's better suited for something lighter like grilled fish, chicken, or dumplings.

Final note:
If you make this exactly as instructed and find the ginger still too raw/spicy, you can dump the ginger into the hot oil directly for a few seconds before pouring the mixture onto your other ingredients.