Ginger Scallion Sauce
One of my ESSENTIAL Chinese condiments is this sensational ginger & scallion sauce. An unassuming yet intensely flavourful little recipe. It's the perfect spoonful of flavour over so many Chinese dishes and even just dolloped over plain rice. It's a must-have for any Chinese dinner table.
Servings: 6 serves
Calories: 155kcal
Ingredients
- 75 g scallions spring onion/green onion (very finely chopped)
- 50 g ginger very finely chopped
- 6 tbsp peanut oil
- 1 tbsp sesame oil
- 1 tsp salt
Instructions
- Heat the oil in a wok over a moderate heat until just rippling.
- Add the ginger and let it sizzle for 5-10 seconds.
- Add the spring onion and let it sizzle for 10-15 seconds. Remove from the heat.
- Tip everything into a bowl and leave for 5 minutes to cool a little.
- Add the salt and sesame oil and stir well. Leave to cool completely.
- Decant to a sealable container or glass jar and refrigerate until needed.
Notes
- Serving: Ginger Scallion Sauce works with so many Chinese recipes. Try it over eggs, especially my recipe for chicken egg foo young (visit cookeatworld.com for that recipe).
- It's great served as a dressing for noodles, rice and dumplings too.
- Storage: In the fridge, I generally keep mine for up to 2 weeks in a airtight container or jar. I don't freeze it, it doesn't work.
Nutrition
Calories: 155kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 391mg | Potassium: 69mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.2mg