Thursday, June 18, 2009

Ginger-Scallion Sauce

This is a unique "sauce" in that it's base is oil. It's great in little dabs over simply prepared chicken or vegetables. It's also good stirred into soups, on top of plain noodles, or used at the beginning of a stir-fry. You can chop everything in a mini-food processor, but don't puree.

Recipe from How to Cook Everything, 10th ann. edition

  • 1/4 c. minced fresh ginger
  • 1/2 c. chopped scallion
  • 1 clove garlic, minced
  • 1 t. salt, or more to taste
  • 1/2 c. peanut or vegetable oil
  1. Mix all but oil in a heat proof bowl.
  2. Put the oil in a small saucepan or skillet over high heat until smoking. Carefully pour the oil over the ginger-scallion mixture, mix well, and serve or refrigerate for up to 3 days (bring back to room temperature before serving).
Makes about 1 cup

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