GINGER SCALLION SAUCE
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
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
MOMOFUKU GINGER SCALLION SAUCE
Categories Sauce Ginger Side No-Cook Quick & Easy Wheat/Gluten-Free
Yield 3 cups
Number Of Ingredients 7
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-GINGER SAUCE
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
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 AND GINGER SAUCE
Provided by Food Network
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Put scallions, ginger, thyme and garlic into a food processor and chop fine. Then add rice wine vinegar, oil and salt and pepper, to taste.
SCALLION AND GINGER SAUCE
Provided by Food Network
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
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 SOY SAUCE
Steps:
- Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce.
GINGER SCALLION SAUCE
Make and share this Ginger Scallion Sauce recipe from Food.com.
Provided by cass.cain
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 201.9, Fat 18.4, SaturatedFat 1.8, Sodium 619.9, Carbohydrate 9.1, Fiber 2.5, Sugar 2.3, Protein 2.1
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.
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