Caramelized Scallion Sauce Recipes

CARAMELIZED-SCALLION NOODLES

Steps:

• Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.
• Cook the noodles according to the package directions. As soon as they're drained, return them to the empty pot, off heat, and dress them with 6 tablespoons of the caramelized-scallion sauce, or to taste. Season with salt, if desired.
• Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose) and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.

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.

CARAMELIZED ONION SAUCE

Steps:

• Place a large heavy kettle over medium heat and heat the oil. Add the onions and garlic and cook, stirring frequently, until the onions are greatly reduced in volume and golden in color, about 50 minutes to 1 hour. (Lower the heat toward the end of cooking if the onions stick to the bottom of the pot.)
• Add the wine, thyme and walnuts to the pan and continue to cook until all the liquid has evaporated. Season to taste with salt and pepper. Serve with grilled meat, fish or pasta.