Scallion Greens And Ginger Sauce Recipes

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GINGER SCALLION SAUCE



Ginger Scallion Sauce image

Ginger scallion sauce is a savory oil based sauce. Some people call ginger & green onion sauce. In Chinese, it called ( gēung yùng or jīang rōng) 薑蓉 which means grind ginger. The sauce is so versatile that it goes well with most things such as meats, rice and noodles.

Provided by Tracy O.

Categories     sauce

Number Of Ingredients 4

5 sticks Green onion
8 slices Ginger ((medium thick, it is around 2 oz))
1 teaspoon Salt
1/2 cup Vegetable oil

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.

Nutrition Facts : Calories 119 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 11 g, Sodium 291 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCALLION-GINGER SAUCE



Scallion-Ginger Sauce image

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

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).

SCALLION-GINGER SAUCE



Scallion-Ginger Sauce image

This scallion-ginger sauce is traditionally served with Cantonese salt-baked chicken, but it's also a delicious condiment for everything from steamed fish to ramen bowls.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Vegan Sauce & Condiment Recipes

Time 25m

Number Of Ingredients 5

4 scallions, sliced
1 ½ tablespoons minced fresh ginger
½ teaspoon salt
Pinch of crushed red pepper
¼ cup grapeseed oil or canola oil

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.

Nutrition Facts : Calories 21 calories, Fat 2 g, Sodium 49 mg

SCALLION AND GINGER SAUCE



Scallion and Ginger Sauce image

Provided by Food Network

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 6

1 large bunch scallions, roughly chopped
3 ounces fresh ginger, peeled and roughly chopped
6 thyme sprigs, picked
1 garlic clove, crushed
1 1/2 cups canola oil
Salt and freshly ground pepper

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.

GINGER-SCALLION SAUCE



Ginger-Scallion Sauce image

This sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

2 1/2 cups thinly sliced scallions (from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed oil
1 1/2 teaspoons soy sauce
3/4 teaspoons sherry-wine vinegar
3/4 teaspoons coarse salt

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.

GREEN ONION (SCALLION) AND GINGER OIL SAUCE



Green Onion (Scallion) and Ginger Oil Sauce image

This sauce is universal and can be used on poultry, fish and meat. I got this recipe through a Chinese cooking class.

Provided by Aloha Pat

Categories     Chicken

Time 10m

Yield 1/2 cup sauce

Number Of Ingredients 5

8 ounces gingerroot, peel and finely mince, 8 oz. unpeeled ginger root
8 -10 green onions, finely chopped, 8-10 stalks (Scallion)
2 tablespoons salt (kosher type)
1 tablespoon five-spice powder
4 tablespoons oil (Canola, Peanut or Corn)

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.

Nutrition Facts : Calories 1404.3, Fat 112.7, SaturatedFat 15.1, Sodium 28003.6, Carbohydrate 98.8, Fiber 15.4, Sugar 13.4, Protein 12.7

MAHI-MAHI IN GINGER SCALLION SAUCE



Mahi-Mahi In Ginger Scallion Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

12 scallions (about 1 1/2 bunches)
1/2 teaspoon Oriental sesame oil
2 shallots, finely chopped
1 teaspoon fresh ginger, finely chopped
2 1/2 cups chicken stock, preferably homemade
4 filets of mahi-mahi, 8 ounces each, cut 1/2-inch thick (swordfish with the skin trimmed off can be substituted)
Salt and freshly ground black pepper
1/2 teaspoon peanut oil
1 tablespoon fresh lime juice

Steps:

  • Trim the roots from the scallions. Reserve four of the scallions. Cut the white part off the remaining scallions and chop finely. Trim the green of any wilted leaves and slice into one-inch lengths.
  • Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color. Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve. Set aside.
  • While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color. Drain again and puree in a blender, adding a few drops of water if necessary. Remove the puree and set aside, covered, until ready to use.
  • Preheat the oven to 250 degrees.
  • Heat a nonstick skillet to very hot and briefly sear the four reserved scallions. Set aside.
  • Season the fish with salt and pepper. Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through. Transfer the fish to a baking sheet and place in the oven.
  • Bring the reduced stock mixture to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt and pepper.
  • Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 1 gram, Sodium 1059 milligrams, Sugar 6 grams

GINGER-SCALLION MEATBALLS WITH GREEN CURRY SAUCE



Ginger-Scallion Meatballs With Green Curry Sauce image

Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can be on the table in less than 20 minutes.

Provided by Anna Stockwell

Categories     Pork     Green Onion/Scallion     Egg     Ginger     Spinach     Lime Juice     Wheat/Gluten-Free     Dairy Free     Dinner

Yield 4 servings

Number Of Ingredients 11

2 Tbsp. vegetable oil, divided
1 lb. ground pork
6 scallions, finely chopped
1 large egg
2 tsp. finely grated peeled ginger (from about 1" piece)
2 tsp. kosher salt, divided
1 (5.4-oz.) can coconut cream
¼ cup store-bought or homemade Thai green curry paste
1 (5 oz.) container baby spinach
2 Tbsp. fresh lime juice
Cooked noodles or rice, unsweetened shredded coconut, and lime wedges (for serving)

Steps:

  • Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
  • Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8-10 minutes.
  • Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
  • Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
  • DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.

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