Originally Posted by StuckInYYZ

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I don't have a recipe per se, but it's really take a bunch of ginger to a grater (you could probably use a food processor, but I don't use one so it'd require some experimentation). Then chop a bunch of spring onions/scallions (roughly 1:1 ratio) into little 1/8ish inch bits (1/4-1/2 cm bits...)... then combine 3/4 cup of neutral oil into a wok (I use vegetable oil) or a smallish pot with the ginger and onions and warm for a few minutes. Salt to taste while the oil is warm.

I've never been strict following the recipe, but roughly 5 stalks of spring onions and the equivalent amount of ginger works for me (sometimes I put in less oil if it looks like it'll overwhelm the ginger and spring onions) and try to be sparing with the salt... went to a chinese roast meat stall once in a mall and they had probably put in 5x the amount of salt you should have and it just wrecked the sauce (and they had a big pot of it) This usually lasts me a while if refrigerated properly.