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.
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
Combine all the ingredients except the sesame oil and vegetable oil in a medium bowl.
In a small saucepan, heat both types of oil together for 30 secs, until hot.
Pour onto the prepared ingredients and mix well. Give it a taste and adjust with more salt if needed.
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.