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Ginger Scallion Sauce

 
This ginger scallion sauce is so versatile it goes well with anything, well almost anything (except sweets or desserts, I guess). Eat it with grilled meat, seafood, toss it in noodles, rice, etc and your dish will immediately be elevated to another delectable level.

Inspired by the ever-popular Momofuku’s Ginger and Scallion Sauce, I’ve added in garlic and toasted sesame oil and this definitely reminds me very much of the Chinese ginger sauce we find at our favorite chicken rice stalls.

You could enjoy it straight away but if you have a few hours to let the flavors develop further, chances are they’ll taste even more divine.

 

Ingredients:
6 stalks scallion / spring onion – chopped finely
1 knob (1 tbsp) ginger – grated
3 cloves garlic – minced (I used a garlic press)
1 tsp salt (or more to taste)
2 tbsp toasted sesame oil
4 tbsp vegetable oil

Recipe adapted from: Momofuku 

 

 

The line up.

The line up.

Combine all the ingredients except the sesame oil and vegetable oil in a medium bowl.

My ginger grater from Daiso. :-)

My ginger grater from Daiso. 🙂

g

 

In a small saucepan, heat both types of oil together for 30 secs, until hot.

h

 

Pour onto the prepared ingredients and mix well. Give it a taste and adjust with more salt if needed.

hBear Naked Food Ginger Scallion Sauce

 

Serve warm or at room temperature. You could also prepare ahead, cover with cling wrap and refrigerate for up to 3 days. The taste will develop further.

Bear Naked Food Ginger Scallion Sauce

 

Bear Naked Food Ginger Scallion Sauce

 

Bear Naked Food Ginger Scallion Sauce

 

 

Ginger Scallion Sauce
 
Prep time
Total time
 
Author:
Ingredients
  • 6 stalks scallion / spring onion – chopped finely
  • 1 knob (1 tbsp) ginger – grated
  • 3 cloves garlic – minced (I used a garlic press)
  • 1 tsp salt (or more to taste)
  • 2 tbsp toasted sesame oil
  • 4 tbsp vegetable oil
Instructions
  1. Combine all the ingredients except the sesame oil and vegetable oil in a medium bowl.
  2. In a small saucepan, heat both types of oil together for 30 secs, until hot.
  3. Pour onto the prepared ingredients and mix well. Give it a taste and adjust with more salt if needed.
  4. Serve warm or at room temperature. You could also prepare ahead, cover with cling wrap and refrigerate for up to 3 days. The taste will develop further.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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