We'll start by mincing our green onions (2 oz) and ginger (1.5 oz)​.

My dad said the exact ratio and raw amounts don't really matter too much. Most recipes I've seen use more green onion than ginger.

Having a surplus of sauce is a great problem to have, since you can use it on pretty much everything. (I LOVE dousing my rice and vegetables in this addictive sauce)

For the green onions, we'll be using the white stems (about 4 stems at the default serving size). Cut each stem in half, length-wise, and then into strips. Then, mince the strips into fine pieces.

For the ginger, we'll be cutting them into thin slices, strips, and then fine pieces.

One little detail is that my dad is using separate plates to hold the green onions and ginger. The ginger will be cooked first in the next step, so this makes it easier to just pour all of the ginger in at once.

Also, feel free to use a food processor here instead of mincing.

We'll heat up our wok on high heat and add corn oil (5 tbsp).

The oil should be around 350-400F before we add the ginger.

This is where my infrared thermometer really shines, but a good visual cue is to wait until the oil starts "shimmering", or forming ripples across the surface due to the heat.

Why do we do this? By cooking everything in oil, we unlock the aromatics of the ginger and green onion.

Once the oil is hot enough, add the ginger and cook for about 15 seconds before adding the green onions. Cook everything for another 20-30 seconds before transferring the sauce to a bowl.

We'll add salt and sesame oil (1 tbsp) to the bowl, and mix for 30-60 seconds.

Do a taste test. If it's not salty enough, feel free to add more.

My dad emphasized multiple times how important it is to add sesame oil here, so make sure you don't skip it.