Ginger Scallion Sauce
Instructions:
It’s also a fabulous addition to soups; finally (well, probably
not finally—you’ll think of other uses), it’s terrific on top
of plain thin Chinese egg noodles
To cut way down on the chopping: Throw the ginger,
scallions, and garlic into a food processor (a mini food
processor works too) and pulse until chopped thoroughly
and evenly—but do not purée.
1/4 cup minced fresh ginger
1/2 cup chopped scallion
1 clove garlic, minced
1 teaspoon salt, or more to taste
1/2 cup peanut oil or neutral oil, like grapeseed or Corn
MAKES: About 1 cup
TIME: 15 minutes
- Mix the ginger, scallion, garlic, and salt together thoroughly in a heatproof bowl.
- Put the oil in a small saucepan or skillet over high heat until smoking. Carefully pour the oil over the gingerscallion mixture, mix well, and serve or refrigerate for up to 3 days (bring back to room temperature before serving). Garlic-Scallion Sauce.
- Less complex but more powerful: Increase the garlic to 1/4 cup and eliminate the ginger.