Don’t toss those cilantro stems. The tender stems in a bunch of cilantro pack tremendous flavor and a fresh crunch that the leaves lack. We love adding them to sauces and dressings. We wanted to make a versatile condiment that can go on anything from grilled meats to scrambled eggs and everything in between. We supplement the stems with some of the leaves; no need to pick the leaves just chop everything together. We added scallion and soy for some depth and ginger and vinegar for added brightness. To store, place plastic wrap directly on the surface of the oil. It will keep for a couple days in the refrigerator.