CARAMELIZED-SCALLION SAUCE
A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a dressing for noodles, boiled or roasted vegetables and simple meats and fish.
Provided by Francis Lam
Categories sauces and gravies, side dish
Time 40m
Yield 1 3/4 cups.
Number Of Ingredients 3
Steps:
- In a tall-sided saucepan, heat the oil over medium-low heat.
- Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
- Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
- Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
- Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 57 grams, Carbohydrate 8 grams, Fat 64 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 3 grams, TransFat 0 grams
SPAGHETTI WITH SCALLION SAUCE
Categories Garlic Onion Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
- Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
- Drain pasta in a colander and return to pot.
- Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
HANGER STEAK WITH CHARRED SCALLION SAUCE
An ode to the classic French dish of leeks vinaigrette, the bright, addictive condiment clinging to this quick-cooking steak dinner is also destined for your next roast chicken or pork chop.
Provided by Molly Baz
Categories Bon Appétit Dinner Steak Green Onion/Scallion Walnut Vinegar Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
- Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10-12 minutes. Transfer steaks to a cutting board.
- Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
- Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
SCALLION PANCAKES WITH GINGER DIPPING SAUCE
Steps:
- In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
- On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
- Combine all ingredients.
SCALLION PANCAKES
Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 scallion pancakes
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
SCALLION PANCAKES
Classic and traditional Chinese green onion pancake is the best for snack, breakfast or lunch. This Chinese scallion pancake recipe only has a few ingredients. Let's learn how to make scallion pancakes at home!
Provided by Tracy O.
Categories Appetizer Breakfast Side Dish Snack
Number Of Ingredients 6
Steps:
- Put 2 cups of all purpose flour into a bowl. Then, add ½ teaspoon of salt. Mix it well.
- Pour the flour mixture from step 1 into the Bosch mixer. Turn on the lowest setting #1, slowly add 1 cup of water. Let the mixer run for 2 minutes.
- Take the dough out from the mixer and put it into a bowl.
- Cover the dough with a cloth and rest for 20 minutes.
- In the meanwhile, wash and cut 8 sticks of green onion.
- After that, take the dough out and shape into a ball.
- Then, divide the dough into 4 pieces.
- Take a piece of the dough, roll and flatten out.
- Brush some oil on the dough.
- Sprinkle some salt on the flatten dough and put some cut green onion.
- Roll up the dough.
- Twist the dough a little bit.
- After, roll the ends and stack up the dough. See the video for details. Repeat steps 6-9 and finish the rest of the dough. Also, cover the dough and rest for 30 minutes before pan frying them.
- Brush some oil on the dough and use your palm to press down the dough and flatten it.
- Pour ½ tablespoon of vegetable oil into the non-stick pan, then turn on medium small fire pan fry for 2-3 minutes and cover with a lid. Next, flip the other and cover the lid for another 2-3 minutes.
- After, open the lid, try to pan fry and flip the scallion pancakes until it's golden brown. (When you flip the green onion pancakes, try to use some force to slap the pancakes. It helps loosen up the layers.)
Nutrition Facts : Calories 172 kcal, Carbohydrate 32 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GINGER SCALLION SAUCE RECIPE
This ginger scallion sauce recipe makes the much-copied Momofuku homage to a New York restaurant's take on the Chinese classic. Currently making a comeback, chef David Chang and food writer Francis Lam popularised ginger scallion sauce and ginger scallion noodles over a decade ago. I've been making these ever since with tweaks. Try this and you'll understand why. They're addictive.
Provided by David Chang (Momofuku)
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
- Taste and check for seasoning, 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.
- Add to noodles and add your protein of choice, we like this with seafood, pork or duck.
- Add your favourite condiments.
Nutrition Facts : Calories 584 kcal, Carbohydrate 22 g, Protein 5 g, Fat 55 g, SaturatedFat 5 g, Sodium 2279 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 47 g, ServingSize 1 serving
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
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
SCALLION SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.
- Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.
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 SAUCE
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.
SCALLION-GINGER SAUCE
Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.
Provided by Food Network Kitchen
Time 15m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
- Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).
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.
LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens and cherries.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Lamb Summer Grill Grill/Barbecue Hominy/Cornmeal/Masa Green Onion/Scallion Basil Lemon Juice Cherry Jalapeño Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
- Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
- Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
- Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
- Do Ahead
- Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
More about "scallion sauce food"
EASY HOMEMADE GINGER SCALLION SAUCE (姜葱酱) - THE …
From thefoodietakesflight.com
Ratings 1Calories 784 per servingCategory Condiments, Sauces
- Finely chop the mince the scallions or green onions. If using scallions with a thick stem, you can slice them diagonally into strips before slicing them vertically to create small, minced pieces.
- Mince the ginger. Alternatively, you can process your ginger to achieve the size. You can also opt to finely grate your ginger.
BAKED OR FRIED CRISPY TOFU WITH SWEET SCALLION SAUCE ...
From thefoodietakesflight.com
5/5 (2)Total Time 35 minsCategory Appetizer, Main Course, Sauces, Side DishCalories 375 per serving
- Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also op to use a tofu press. Slice the tofu into any shape you like but i sliced mine into rectangles.
- Heat oven or oven toaster to 350F. Brush the tofu with a little oil. Bake them for 35-40 minutes or until crisp. Flip halfway through cooking.
- In a bowl, place the brown sugar. Add in the warm water and stir until the sugar particles have dissolved. Add in the soy sauce and chopped scallions/onions. Mix well then enjoy as a dipping sauce!
WHAT ARE SCALLIONS AND HOW ARE THEY USED?
From thespruceeats.com
Author Danilo AlfaroPublished 2006-06-09Estimated Reading Time 5 mins
POACHED CHICKEN WITH GINGER SCALLION SAUCE
From devour.asia
Cuisine ChineseCategory Appetizer, Main CourseServings 2Total Time 20 mins
- Make the ginger scallion sauce by mixing together all the ingredients in a bowl. Cover loosely and set aside.
- Put the ginger and scallions in a pot and pour in the rice wine and two cups of water. Stir in the salt.
SCALLION OIL NOODLES - CHINA SICHUAN FOOD
From chinasichuanfood.com
4.7/5 (3)Total Time 30 minsCategory StapleCalories 236 per serving
- Heat up around 1 cup of cooking oil (you can use vegetable oil or lard for this recipe), and put the green onion segments in. Use lowest fire to simmer until the green onions are deep-browned and almost burnt. Transfer out to cool down.
- Bring a large pot of water to boil and then cook the noodles according to the instructions. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool down.
- Then mix sugar, dark soy sauce and light soy sauce in a small bowl and then mix with the noodles before serving.
THE BEST GINGER SCALLION SAUCE (V,GF) - ZESTFUL KITCHEN
From zestfulkitchen.com
Cuisine AsianCategory Sauce/CondimentServings 12Calories 106 per serving
- 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 wilt. Let mixture rest 5 minutes then stir in remaining scallions, soy sauce, vinegar, sesame oil, sesame seeds, pepper, honey and salt.
- Cook noodles according to package directions. Drain and toss with desired amount of scallion sauce. Divide noodles among bowls. Top with sesame seeds and serve with chili oil on the side (optional).
GINGER SCALLION SAUCE (姜葱酱) - MADE WITH LAU
From madewithlau.com
5/5 (552)Total Time 10 minsCategory Sauce
WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (白切鸡姜 …
From madewithlau.com
5/5 (552)Total Time 1 hrCategory Main Course
- Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
- While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger.
JERK CHICKEN WITH SCALLION-PEPPER SAUCE - FOOD AND WINE
From foodandwine.com
Servings 6-8Total Time 2 hrs 35 minsCategory Whole Chicken
- Marinate the chicken In a food processor, puree all of the ingredients except the chickens. Divide the marinade between 2 very large resealable plastic bags. Add a chicken to each and seal. Refrigerate for 24 hours.
- Meanwhile, make the sauce In a food processor, puree the roasted bell pepper until smooth. Transfer to a heatproof medium bowl and stir in the onion, scallions, jalapeño, parsley, garlic, thyme and boiling water. Let cool, then stir in the lime juice and oil. Season generously with salt and pepper.
- Light a charcoal grill. When the coals are glowing, rake them to one side and place a large foil pan on the other side for indirect cooking. Heat the grill to 375°.
- Remove the chickens from the marinade, scraping off some excess; reserve the remaining marinade. Set the chickens skin side up in the foil pan on the grate. Close the grill and cook until well browned, about 20 minutes. Brush the chickens generously with the reserved marinade, close the grill and cook until the marinade starts to char in spots, about 20 minutes.
LINGUINE WITH SPICY SAUSAGE AND SCALLION SAUCE RECIPE ...
From foodandwine.com
Servings 4Total Time 35 mins
- In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.
- Meanwhile, in a mini food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed. Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.
- In a large skillet, heat the remaining 1 tablespoon of olive oil. Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes. Drain the sausage and pour off any fat in the skillet.
- Return the sausage to the skillet. Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing, until a thick, creamy sauce forms, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Transfer the pasta to bowls and serve, passing extra Parmigiano-Reggiano cheese on the side.
SHRIMP TOASTS WITH SCALLION-CHILE SAUCE RECIPE - FOOD & WINE
From foodandwine.com
Servings 48Total Time 35 minsCategory Appetizers
- Combine shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down sides as needed. Add butter and 2 teaspoons sesame seeds; pulse until smooth with flecks of butter remaining, about 7 times. Spread 1/4 cup shrimp mousse on each bread slice.
- Pour oil into a large nonstick skillet to a depth of 1/8 inch; heat over medium until shimmering, about 3 minutes and 30 seconds. Working in batches, add bread slices, mousse side down; cook until lightly browned, about 2 minutes. Flip toasts; cook until browned and mousse is firm to the touch, about 1 minute. Transfer to paper towels to drain.
- Stir together chopped scallion, soy sauce, vinegar, sambal oelek, and remaining 1 1/2 teaspoons sesame seeds in a small bowl. Cut each toast into 8 triangles; transfer to a platter or board. Serve soy sauce mixture with toasts. Garnish toasts with sliced scallion, and serve.
SCALLION PANCAKE RECIPE (葱油饼) - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 5Calories 445 per servingCategory Snacks
- Continue mixing (or with an electric mixer with the dough hook attached) until it is smooth and stay free from the bowl. Cover and rest for 30 minutes.
GINGER-SCALLION SAUCE RECIPE - FOOD AND WINE
From foodandwine.com
Servings 1.25Total Time 1 hr 10 minsCategory Condiments
- Process ginger in a food processor until very finely chopped, about 30 seconds, stopping to scrape sides of bowl as needed. Add scallions and salt; pulse until scallions are finely chopped, about 10 pulses, stopping to scrape sides of bowl as needed. Transfer to a medium-size heatproof bowl.
- Heat peanut oil in a small saucepan over high until hot but not smoking, about 4 minutes. Carefully pour hot oil over ginger mixture (it will bubble up). Stir to combine. Let cool to room temperature, about 1 hour.
VEGAN CRISPY CAULIFLOWER WITH SWEET SCALLION SAUCE - THE ...
From thefoodietakesflight.com
5/5 (1)Calories 345 per serving
- In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs.
- One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.
GINGER AND SCALLION NOODLES - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
Ratings 3Calories 387 per servingCategory Main Course
- Scallions: Chop the bottom root ends of the scallions. You can place these in a bottle with some water to regrow!Slice the scallions into 2-inch long pieces, white parts included! You can halve the white parts if they’re thick stalks.
- Meanwhile, heat a medium sized pot with water over medium high. Leave to boil. Once it boils, add in the dry noodles.
SCALLION GINGER SAUCE (薑蔥油) - WOK AND KIN
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Ratings 6Category SauceCuisine Asian, Cantonese, ChineseTotal Time 10 mins
- Remove the roots from the spring onions by lining the ends in a straight line and chopping down roughly 1-2cm (0.4"-0.8") from the tip of the white parts.
- Wash the spring onions in cold water, drain using a colander and repeat 2-3 times. Make sure to use your fingers to rub away any dirt and loose ends as it gets washed.
- Lay the greens flat on some paper towel and press another over the top to pat them completely dry.
73 RECIPES FOR GREEN ONIONS AND SCALLIONS - EPICURIOUS
From epicurious.com
Estimated Reading Time 7 minsPublished 2015-04-14
- Rotisserie Chicken Salad with Charred Scallion Dressing. A hearty, healthy meal that’s halfway done before you even start cooking. Get This Recipe.
- Creamy Avocado Dip With Scallions. With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
- Coconut Shrimp Pancakes with Fresh Herbs. In this Asian-inspired dinner, the savory, protein-rich pancake is made with chickpea flour and coconut milk, and is studded with bacon, scallions, and turmeric-spiced shrimp.
- Cheesy Grits with Scallions and Jammy Eggs. File under: Breakfast for dinner. Get This Recipe.
- Sesame Pork Burgers with Sweet and Spicy Slaw. The seasoning in these family-friendly burger patties is inspired by Southeast Asian dumplings: a little bit spicy, a little bit sweet, and full of savory flavor.
- Crispy Kimchi and Scallion Pancakes. These are wonderful both as an appetizer when entertaining or as a main with a side of greens. Get This Recipe.
- Ginger-Scallion Ramen Noodles. The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Get This Recipe.
- Whole Black Bass with Ginger and Scallions. A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish.
- Slow-Cooked Scallions with Ginger and Chile. Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish. Get This Recipe.
- Tandoori Chicken Bowls. This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.
RACHAEL'S COLD RAMEN BOWLS WITH CHICKEN - RACHAEL RAY SHOW
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Estimated Reading Time 3 mins
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