GINGER SCALLION SAUCE
Ginger scallion sauce is a savory oil based sauce. Some people call ginger & green onion sauce. In Chinese, it called ( gēung yùng or jīang rōng) 薑蓉 which means grind ginger. The sauce is so versatile that it goes well with most things such as meats, rice and noodles.
Provided by Tracy O.
Categories sauce
Number Of Ingredients 4
Steps:
- Put 8 slices of ginger into a chopper. Then, run the chopper until the ginger turns finely minced.
- Next, put finely minced ginger into a bowl.
- After, cut 5 sticks of green onion into small pieces.
- The following step, put the chopped green onion into the bowl and add 1 teaspoon of salt.
- After that, in a pan or pot heat up 1/2 cup of vegetable oil. Make sure the oil is hot enough before pouring over the ginger and green onion. (You can dip a wooden chopstick into the oil, if you little bubbles around the chopstick it means the oil is hot. Or, you can use a thermometer to measure the temperature around 375F- 400F.)
- Be careful when you pour the hot oil over the ginger and green onion. Then, mix it well.
Nutrition Facts : Calories 119 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 11 g, Sodium 291 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCALLION AND GINGER SAUCE
Provided by Food Network
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Put scallions, ginger, thyme and garlic into a food processor and chop fine. Then add rice wine vinegar, oil and salt and pepper, to taste.
GINGER SCALLION SOY SAUCE
Steps:
- Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce.
SCALLION AND GINGER SAUCE
Provided by Food Network
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Put scallions, ginger, thyme, and garlic into food processor and chop fine. With the motor running slowly, add the oil. Season, to taste, with salt and pepper.
SCALLION PANCAKES WITH GINGER DIPPING SAUCE
Make and share this Scallion Pancakes With Ginger Dipping Sauce recipe from Food.com.
Provided by Chef Jean
Categories Vegetable
Time 1h10m
Yield 4 pancakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
- Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
- Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
- Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
- Roll each piece out again into a 6" circle.
- Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
- For Dipping Sauce:.
- Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.
Nutrition Facts : Calories 521.1, Fat 31.4, SaturatedFat 2.6, Sodium 1010.2, Carbohydrate 51.5, Fiber 2.5, Sugar 2, Protein 8.8
GINGER SCALLION SAUCE
Make and share this Ginger Scallion Sauce recipe from Food.com.
Provided by cass.cain
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.
- Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
Nutrition Facts : Calories 201.9, Fat 18.4, SaturatedFat 1.8, Sodium 619.9, Carbohydrate 9.1, Fiber 2.5, Sugar 2.3, Protein 2.1
GINGER AND SCALLION SAUCE
I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too.
Provided by Rinshinomori
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat skillet and add the oil. Heat until the oil is almost smoking.
- Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
- You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.
Nutrition Facts : Calories 47.4, Fat 5.1, SaturatedFat 0.8, Sodium 581.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1
SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE
Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.
Provided by gailanng
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
- To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.
GARLIC-GINGER-SCALLION STIR FRY SAUCE
Make and share this Garlic-Ginger-Scallion Stir Fry Sauce recipe from Food.com.
Provided by loveleesmile
Categories Korean
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
- Deglaze with shaoxing and reduce by 50 percent.
- Add soy sauce and chicken stock and reduce by 25 percent.
- Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.
Nutrition Facts : Calories 211.1, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 2362.6, Carbohydrate 20.1, Fiber 1.5, Sugar 5.4, Protein 11.6
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