Begin by removing the darker green parts of the scallion and only use the light green and white parts.
Slice the scallion in half long-ways, then chop into thin half-moon shapes.
Mince the chopped scallions until almost paste-like, but not quite.
Chop fresh ginger into roughly a 1.5 inch piece. Use a knife or spoon to peel the skin off.
Slice into small pieces, then mince, or use a microplane to finely grate the ginger.
The ginger should resemble a paste when done.
Tip: You can also give all of these a very rough chop, then toss into a food processor and pulse slowly until minced.
In a shallow pan, slowly heat up the oil over low-medium heat.
First add the minced ginger, then the scallions.
Give the pan a gentle stir, and just allow the ingredients to gently sizzle.
Remove from the heat after about 1 minute, before the ginger gets a chance to brown.
Alternatively, you could place the ginger and the scallions into a heat-safe bowl, then heat up the oil on the stove and pour the hot oil over top the ingredients. This option works just as well but is slightly more dangerous.
Strain out some of the oil if necessary.
Pour the sauce into a container of your choice and allow to cool.
Add salt to taste. Serve with dumplings, on noodles, or however else you enjoy!