Peel and mince the ginger, set aside (about 1/2 cup).
Thinly slice the scallion (about 1 cup), add the ginger, and finely mince together.
Preheat a frying pan for a few minutes, add oil, and swirl to coat.
Add the minced ginger and scallion and sautee for 60-90 seconds, or until fragrant, remove from heat.
Optional: Add salt OR season to taste with oyster sauce, soy sauce, or coconut aminos.
*Salt, soy sauce, oyster sauce, or coconut aminos are optional, especially if there are any allergen concerns or sodium restrictions. I usually use 1/2 teaspoon of salt OR 1 tablespoon of oyster sauce or 1 tablespoon of soy sauce or 1 tablespoon of coconut aminos.
For the purpose of making my chicken tasty, I transferred about 2/3 of the sauce into a container to reserve for later use and added about 1 teaspoon of oyster sauce and 1 teaspoon of soy sauce to combine with the remaining ginger and scallion sauce in the pan and spooned that over the chicken.
Makes about 1/2 cup sauce, 2 teaspoons is approximately 35 calories.