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.