1 teaspoon vegetable oil
1 spring onion, stemmed and sliced into 1/4 inch thick slices
1 jalapeno pepper, seeded and seeded
4 cups water
1 1/2 tablespoons water
1/2 teaspoon ground ginger
1 tablespoon white sugar
4 slices fresh ginger root, garnish
Heat oil in a medium saucepan over medium-high heat. Add onion slices and jalapeno pepper; stir until vegetables are just tender. Cover saucepan and simmer for 15 to 20 minutes. Add water, water and 1/2 teaspoon ginger. Whisking constantly, bring to a point just before boiling. Add sugar; cook, stirring occasionally, until mixture reaches the consistency of vinegar. Mix vegetable mixture with remaining liquid and onion slices.