Chicory With Scallion Oil

• 8 cups cold water
• 1 1/2-inch slice fresh ginger, lightly smashed
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon baking soda
• 2 medium heads chicory, core and outer stalks removed, inner stalks halved crosswise
• 2 tablespoons scallion oil (see recipe)

1. Place water, ginger, 1 teaspoon of salt and baking soda in a large pot.
2. Cover and bring to a boil over high heat.
3. Add chicory and blanch until bright green, about 10 seconds.
4. Remove from heat, run cold water into the pot, drain well and pat dry.
5. Heat a wok or large heavy skillet over high heat.
6. Add the scallion oil and 1/4 teaspoon of salt and use a spatula to coat the pan with the oil.
7. When a wisp of white smoke appears, add the chicory and toss it in the oil, using a chopstick to separate the leaves if they clump together.
8. Stir-fry for 1 1/2 minutes.
9. Season with additional salt to taste.
10. Place in a heated dish and serve immediately.

cold water, ginger, kosher salt, baking soda, outer, scallion oil

Taken from cooking.nytimes.com/recipes/11360 (may not work)