Scallion Ginger Sauce Recipes

GINGER SCALLION SAUCE

Steps:

• Put 8 slices of ginger into a chopper. Then, run the chopper until the ginger turns finely minced.
• Next, put finely minced ginger into a bowl.
• After, cut 5 sticks of green onion into small pieces.
• The following step, put the chopped green onion into the bowl and add 1 teaspoon of salt.
• After that, in a pan or pot heat up 1/2 cup of vegetable oil. Make sure the oil is hot enough before pouring over the ginger and green onion. (You can dip a wooden chopstick into the oil, if you little bubbles around the chopstick it means the oil is hot. Or, you can use a thermometer to measure the temperature around 375F- 400F.)
• Be careful when you pour the hot oil over the ginger and green onion. Then, mix it well.

SCALLION-GINGER SAUCE

Steps:

• Combine scallions, ginger, salt and crushed red pepper in a heatproof medium bowl. Set next to the stove. Heat oil in a small saucepan over medium heat until it shimmers, about 1 minute. Carefully pour the hot oil over the scallion mixture. Stir to submerge the scallions and ginger in the oil. Let stand for 15 minutes before serving.

SCALLION-GINGER SAUCE

Steps:

• Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
• Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

MOMOFUKU GINGER SCALLION SAUCE

Steps:

• Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

SCALLION AND GINGER SAUCE

Steps:

• Put scallions, ginger, thyme, and garlic into food processor and chop fine. With the motor running slowly, add the oil. Season, to taste, with salt and pepper.

GREEN ONION (SCALLION) AND GINGER OIL SAUCE

Steps:

• Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil).
• Finely chop green onion, place on top of ginger in the bowl.
• Spread salt on small saute pan to form a bed.
• Sprinkle five spice powder evenly on top of salt.
• Heat saute pan on medium-high heat until five spice powder turns slightly darker.
• Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature.
• Pour cooled spice salt into the bowl of ginger and green onion.
• Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well.
• Serve sauce over poultry, meat or fish entree.

GARLIC-GINGER-SCALLION STIR FRY SAUCE

Steps:

• In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
• Deglaze with shaoxing and reduce by 50 percent.
• Add soy sauce and chicken stock and reduce by 25 percent.
• Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.

SCALLION-GREENS-AND-GINGER SAUCE

Steps:

• Blend all ingredients in a food processor until smooth, about 1 minute. Refrigerate in an airtight container for up to 2 days.

GINGER SCALLION SAUCE

Steps:

• Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

GINGER-SCALLION SAUCE

Steps:

• Mix all ingredients together in a medium bowl; let stand 15 to 20 minutes before using. Sauce may be kept covered in the refrigerator for up to 2 days.