Scallion Ginger Garlic Marinade Food
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, GINGER, GARLIC MARINADE
Great on chicken, pork, and beef. This is full of Asian flavor from the sesame oil, scallions, garlic, and ginger. Try it on ribs.
Provided by Rita1652
Categories Peppers
Time 10m
Yield 1 marinade mixture
Number Of Ingredients 9
Steps:
- Mix all together.
- Marinade meat of your choice and chill for 1 hour to 24 hours.
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
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
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.
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31 REASONS GARLIC, GINGER, AND SCALLIONS ARE THE HOLY …
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Author Jill BaughmanPublished 2016-04-28Estimated Reading Time 4 mins
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- Kung Pao Cauliflower. Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to.
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Combine two-thirds of the scallions, ginger, and garlic in a medium bowl. Heat oil in a small saucepan over high until shimmering, about 2 minutes. Pour hot oil over scallion mixture; it will sizzle, turn bright green, and …
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GINGER SCALLION SAUCE - ONLY 4 INGREDIENTS! - HINT OF HEALTHY
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GINGER SCALLION ROASTED GARLIC SAUCE | ROASTED GARLIC, SAVOURY …
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Season with salt and pepper and remove from pan. Add oil and turn off heat, then add ginger, garlic and chili flakes and let the residual heat in pan mellow them and infuse the oil. Cook noodles 4 to 5 minutes or linguini 7 minutes. Drain, then add to oil, toss and season with salt to taste. Top with scallions and chilis to serve.
From rachaelray.com
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RECIPE: GINGER SCALLION GARLIC OIL — LILY MORELLO
Combine the ginger, scallions, garlic, and salt in a heat-safe bowl. Heat the oil until it is almost smoking. (The oil is hot enough if you toss in a small piece of scallion and it sizzles up right away.) Carefully pour the hot oil over the aromatics (there will be some bubbling). When the sizzling stops, stir everything together.
From lilymorello.com
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GINGER SCALLION NOODLES - THE DARING GOURMET
Cook the noodles according to package directions (add salt to the water). Rinse, drain, and set aside. Combine all remaining ingredients in a small bowl and let sit for at least 15 minutes. The sauce can be refrigerated for up to 2 days. Pour the sauce over the noodles in a large bowl and toss to coat.
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GINGER SCALLION NOODLES - CTV
For the Ginger Scallion Sauce. Meanwhile, heat a medium skillet over medium. Add the oil, onions, garlic, ginger and red pepper flakes. Cook for one minute. Add the butter and stir to melt. Salt to taste. Transfer to a blender or food processor along with the spinach, two tablespoons of soy sauce and lime juice.
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Heat the oil in a saucepan on medium-low. Once the oil is hot and has started gently steaming (about 5-10 minutes), pour it over the ginger and scallion mixture. It will bubble up and crackle but quickly subside. Let cool and store in an airtight container in …
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Drain the oil and transfer the lobster onto a plate. Add 4 tbsp oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant. Note: You can reuse some of the oil used for frying from earlier. Add the semi-cooked lobster in …
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Great on chicken, pork, and beef. This is full of Asian flavor from the sesame oil, scallions, garlic, and ginger. Try it on ribs.
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Step 3: Flavor the sauce. We'll add salt and sesame oil (1 tbsp) to the bowl, and mix for 30-60 seconds. Do a taste test. If it's not salty enough, feel free to add more. My dad emphasized multiple times how important it is to add sesame oil here, so make sure you don't skip it.
From madewithlau.com
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SCALLION AND GINGER SAUCE : RECIPES - COOKING CHANNEL
1 large bunch scallions, roughly chopped. 3 ounces fresh ginger, peeled and roughly chopped. 6 thyme sprigs, picked. 1 garlic clove, crushed. 1 1/2 cups canola oil
From cookingchanneltv.com
From cookingchanneltv.com
EASY GINGER SCALLION NOODLES - CHINA SICHUAN FOOD
Add 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce and 1 teaspoon salt to make the basic ginger sauce. Boil the noodles in boiling water for around 5 minutes. Add some scallion shreds at the last minute. Add ginger sauce and around ½ tablespoon scallion oil and mix well. Sprinkle some chopped spring onion on top and enjoy!
From chinasichuanfood.com
From chinasichuanfood.com
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From thetakeout.com
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SCALLION AND GINGER SAUCE : RECIPES - COOKING CHANNEL
1-bunch scallions, roughly chopped. 3 ounces ginger, peeled and roughly chopped. 6 thyme sprigs, picked. 1 garlic clove, crushed. 1/4 cup rice wine vinegar. 1 1/2 cups canola oil. Salt and freshly ground black pepper, to taste
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From cookingchanneltv.com
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