Chop 1 bunch of scallions, keeping the whites and green tops separated. Heat ½ cup oil in a large saute pan over medium heat. Add the white parts of the green onions and reduce the heat to low. Continue to simmer for 5 minutes, stirring frequently. Add 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 Thai chile, and the green tops of the scallions and simmer for another 3-4 minutes or until aromatic.