On my last visit to NYC, my friend Hannah took me to a vegan restaurant called Peacefood Cafe. I proceeded to have the most delicious meal: a brown rice bowl topped with sauteed veggies and drizzled with ginger scallion oil.

I haven’t been able to stop thinking about that meal, so I decided it was high time I figure out how to make it for myself.

It was obvious that the ginger scallion oil would be the key, so I’ve figured out how to make it, and now, you can make it too!

Here is what you will need:

6-8 scallions, chopped
3 tablespoons fresh ginger, minced
1/2 cup grapeseed oil
1 teaspoon kosher salt

1. Heat up your grapeseed oil over medium high heat until sizzling but not smoking.
2. Place minced ginger and chopped scallions in a heat proof bowl (preferably glass).
3. Pour the hot grapeseed oil over the ginger and scallions. Caution: they will sizzle. Be careful not to burn yourself.
4. Add salt to taste, stir, and let the flavors infuse.

From here, I recommend cooking either quinoa or brown rice, and sauteeing any vegetables you want. I sauteed broccoli, kale, bok choy, and mushrooms in olive oil, salt and pepper. I also cut up some fresh parsley.

To make the bowl, spoon out desired amount of quinoa or brown rice into a serving bowl. Top with your ginger scallion oil. Then place your sauteed veggies on top, and sprinkle with fresh parsley.

Enjoy!