An fragrant and versatile ginger scallion sauce that can be utilized as a dipping sauce, stir fry sauce, ending oil, and a lot extra. {Vegan, Gluten-Free}
Ginger scallion sauce is a basic sauce in Cantonese cooking. It’s one of many most important sauces to serve alongside Hainanese Chicken Rice. It’s a sauce that usually accompanies Cantonese roast duck. And it’s such a flexible condiment in your pantry as a result of you may nearly add it to all of your Chinese language dishes, from stir fries to noodles, to spice up their taste.
Substances
You solely want 5 easy elements to make ginger scallion sauce:
- Scallions
- Ginger
- Impartial oil
- Salt
- Sugar
There are numerous ratios you may play with, utilizing these elements. My recipe yields a barely scallion-heavy sauce that I actually love. And I make a sauce that’s much less salty than the one you’d get from a Chinese language restaurant. The objective is to create a scrumptious and versatile sauce that can be utilized in some ways.
Learn how to put together the aromatics
Making ginger scallion sauce requires some chopping.
First, you will have to mince the ginger. Thinly slice the ginger, then julienned the slices, and additional mince the julienned slivers.
To chop the scallions, I prefer to halve them lengthwise, then slice them thinly into half moon shapes.
I prefer to hold my aromatics barely bigger than finely minced, which you’ll see in some ginger scallion sauce recipes. The bigger items are extra strong and maintain their form if you retailer the sauce.
TIP
It’s completely OK to mince the ginger and scallions in a meals processor.
Observe, solely mince the aromatics within the meals processor with out the oil. The oil must be heated and added individually, to yield the right texture and style. In case you mix the oil with the aromatics, it is going to create a slimy texture and style very unusual (don’t ask why I do know this!).
Completely different approaches when making ginger scallion sauce
There two other ways to make ginger scallion sauce:
Chilly oil technique – This can be a tremendous easy approach to make ginger scallion sauce. All it’s essential to do is combine the 5 elements collectively. That’s it!
Sizzling oil technique – This technique solely has yet another step. You’ll warmth up the oil and drizzle it over the aromatics to softly cook dinner them.
Throughout recipe testing, I’ve tried each strategies and I want the new oil technique. The oil brings out the flavour of the ginger and scallion, making the sauce a bit extra aromatic. The new oil additionally gently cooks the elements so they may hold longer within the fridge.
Learn how to make ginger scallion sauce
Whenever you’re able to cook dinner, mix the ginger, scallion, salt and sugar in a heat-proof bowl. Stir to combine nicely.
Then warmth up the oil till sizzling however not smoking sizzling. It’s necessary that the oil solely gently cooks the aromatics and doesn’t scorch them. A delicate cooking is sufficient to deliver out the flavour whereas sustaining the colourful shade.
Learn how to use ginger scallion sauce
Ginger scallion sauce is tremendous versatile and you should use it in some ways:
- Serve it as a dipping sauce: You should utilize it with Hainanese Chicken Rice, Roast Chicken, Roast Duck, leftover rotisserie rooster, and roast beef and pork.
- Use it as a stir fry sauce: You should utilize it to switch the aromatics which can be typically referred to as for in a stir fry dish, to rapidly cook dinner stir fried greens resembling bok choy and spinach, and to make a fast fried rice.
- Use it as a ending oil: You should utilize it on prime of roasted greens resembling cauliflower and eggplant, to garnish noodle soup or cold noodles, or over steamed greens for a fast facet dish.
- Make a fast salad dressing: You possibly can combine the ginger scallion sauce with soy sauce, vinegar, mayonnaise, Japanese tsuyu, and different sauces out of your pantry to create a fast salad dressing.
For me, ginger scallion sauce is a superb condiment to maintain in my fridge, as a result of I can rapidly and simply put together a stir fry or vegetable facet dish with it, make my leftovers style higher, or make a noodle soup for a one-bowl meal.
Learn how to retailer ginger scallion sauce
You possibly can retailer ginger scallion sauce in a sealed container within the fridge for as much as two weeks. As a result of I minimize the aromatics barely bigger on this recipe, they maintain their form fairly nicely. I nonetheless want to complete the sauce inside every week, as a result of it tastes extra aromatic and recent earlier on. One other nice approach to retailer the sauce is to make use of a vacuum sealed container. It would hold the sauce brisker for longer.
Ginger Scallion Sauce
An fragrant and versatile ginger scallion sauce that can be utilized as a dipping sauce, stir fry sauce, ending oil, and a lot extra. {Vegan, Gluten-Free}
Substances
- 5.6 oz (160 g) scallions (about 6 medium-sized or 8 small scallions) (*Footnote 1)
- 1.4 oz (40 g) ginger , minced (yield 3 tablespoons)
- 3/4 teaspoon salt (*Footnote 3)
- 1/2 teaspoon sugar
- 2/3 cup (160 ml) vegetable oil or different impartial oil (*Footnote 2)
Directions
-
Slice the scallions thinly. If the scallions are on the thicker facet, halve the scallions lengthwise, then slice thinly into half-moon shapes. Switch right into a medium heatproof bowl over a trivet or coaster.
-
Add the minced ginger, salt, and sugar into the bowl with scallions. Stir to combine nicely.
-
Warmth the oil in a small pot or skillet you can pour from simply, till sizzling, however not smoking sizzling. You possibly can take a look at it by inserting a picket chopstick into the oil and see whether or not skinny bubbles come up. If the bubbles are massive and fast, the oil is just too sizzling. Instantly pour the new oil over the ginger scallion combination. Stir to combine nicely. The sauce is able to use now. Or you may switch it right into a sealed container as soon as cooled. Retailer within the fridge for as much as 2 weeks.
Notes
- You possibly can chop the scallions and ginger in a meals processor. The consequence will probably be finer than hand chopped, however it is going to work as nicely.
- This recipe makes use of sufficient oil to totally cowl the aromatics so the sauce has an extended shelf life. You possibly can cut back the oil to 1/2 cup if making a smaller batch, or if you happen to plan to make use of the sauce inside every week. The sauce can have a nicer style with much less oil.
- The salt degree is a place to begin for the sauce, since you should use it in many various methods. If serving as a dipping sauce, you may add a bit extra salt, rooster bouillon, or MSG to additional enhance the flavour.
Diet
Serving: 1serving, Energy: 115kcal, Carbohydrates: 1.7g, Protein: 0.3g, Fats: 12.2g, Saturated Fats: 2.4g, Sodium: 149mg, Potassium: 39mg, Fiber: 0.4g, Sugar: 0.4g, Calcium: 7mg