Ginger Scallion Sauce! It transforms an ordinary bowl of rice or noodles and also does wonders as a sauce starter for sauteing vegetables. Legacy This will start releasing the liquid, mostly from the scallion. Heat pure olive oil in a pan over med heat until very hot (don’t let it smoke), about 1 minute. If it’s not hot enough it won’t create that “fried” flavor. Heat the oil (use a neutral-flavored oil) until shimmering (aka piping hot). This will sizzle. I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and previous food magazine editor. Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. I might substitute a mushroom reduction (with a bit of MSG,) for the fish sauce. If the ginger sizzles too much, turn the heat down to medium or medium low; the ginger should not visibly crisp or brown. Let sauce rest 15 minutes; season with additional salt and pepper to taste. Electric Dealer Login, We understand that you may not be able to visit our showrooms right now. Mik-Mik Powdered Donuts Recipe: You Probably Won’t Choke on These, Up Your Healthy Eating Game by Getting Acquainted with All These Leaves You Can Use for Your Salad, American Eggs Benedict Recipe: A Pantry-Friendly Take on the Classic, “Sobrang Baboy” Rice Casserole Recipe: A Midnight Meal, Coffee Dutch Baby Pancake Recipe: A Low-Effort Breakfast. salt1 tsp. ★☆ Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Cook until aromatic and beans are tender but still crisp, 1-2 minutes. Stir together the vegetables and oil and allow to cool at room temperature. 1/2 tbs salt 1 bunch scallions (12-15) thinly sliced or julienned You’ll only need 4 ingredients and you won’t believe how incredibly EASY it is to make for a master condiment that adds tons of flavor. At this point, I add salt over the scallions and ginger, and using the back of the spoon, I mash down on the salt for a minute. Portion out servings in advance and freeze in a muffin or ice cube tray. This Ginger Scallion Sauce is super easy to make and it takes any dish from blah to WOW in a matter of seconds! Chop scallions finely into an oven-safe bowl. Your email address will not be published. The most basic recipes only really need ginger, scallions, salt, and oil. Goes great on poached chicken (like a Hainan Chicken), grilled pork and almost any other meat. The resulting flavors are partially cooked, partially raw, and completely delicious. 1 tbs Cooking Sherry Store scallion ginger sauce in a glass airtight container in the refrigerator for up to 1 week. Carefully stir with a spoon. Umami Issues is The Takeout’s exploration of cooking food with the rich, savory, mysterious taste sensation known as umami. Sauce is best after sitting 15-20 minutes, and can be used for several days stored in a sealed container in the refrigerator. The magic of this recipe happens in the oil. with top-notch recipes, expert tips, and more. Tag me on Instagram at, Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), « Nem Nướng (Vietnamese Grilled Pork Skewers), Vịt Nấu Chao (Vietnamese Duck and Fermented Bean Curd Hot Pot) ». Meya Cortez (@meyarrr), Adversely, you can chop everything a little bit more roughly for a chunkier finish. Built-In Cooking Accessories Your email address will not be published. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.