Ginger Scallion Sauce Recipe
70kcal
Ingredients
- 2½ oz finely minced scallions (white and green parts)
- 1¾ oz finely minced ginger (peeled) - use more or less according to your liking
- 6 tablespoons neutral and high-smoking point oil (peanut, vegetable, canola, or sunflower oil)
- ½ teaspoon salt (use more or less according to your liking)
Optional:
- 1 teaspoon sesame oil
- ⅛ teaspoon rice wine vinegar
Method
- Place the minced scallions, ginger, and salt in a heatproof bowl.
- Put oil in a saucepan. Heat it up over high heat until hot and it begins to smoke. Pour the hot oil over the aromatic vegetables. Stir lightly until well combined.
- Taste and adjust the seasoning with salt and/or the optional rice wine vinegar, and sesame oil if necessary.
Nutrition
Calories70kcalCarbohydrates1gProtein1gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat3gSodium98mgPotassium33mgFiber1gSugar1gVitamin A59IUVitamin C1mgCalcium5mgIron1mg
Notes
Seasoning. Taste the sauce and adjust the seasoning with salt, or sesame oil if needed.
Variations. This recipe is adjustable. You can use fewer/more scallions or ginger according to your liking.
What to Serve with. You can serve this ginger scallion sauce with Hainanese chicken rice
Storing. Put the leftover ginger scallion sauce in an airtight container. Properly stored, it lasts 2-3 weeks in the fridge.
It's important to heat the oil until it is hot and begins to smoke. To test it out, you can pour a few drops of hot oil onto the scallions ginger mix. If you don't hear a sizzle, heat the oil a bit longer.