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Ingredients
- Serves 3-4 people
6 stalks scallion (spring onion)
2” knob of ginger
½ cup oil
1 tsp salt
1 tsp sesame oil
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Recipe Courtesy of
Charlotte Mei
Charlotte Mei
Ginger Scallion Sauce
Wilted spring onions? Make a versatile Ginger ScallionSauce to keep as a staple in your fridge! It’s a great way to use up spring onions that are past their prime. Mix them into noodles, rice, congee, or your favourite steamed fish! I like to add some into my Asian meatballs too. Plus, for extra flavour, add a splash of sushi vinegar.
- Easy
- 5 min
- 10 min
- 10 min
- 3 steps
- 5 Ingredients
- Easy
- 3 steps
- 5 Ingredients
- 5 min
- 10 min
- 10 min
Instructions
-
Prepare the ginger and scallions
- Peel ginger and chop in rough chunks
- Chop scallions into 2” pieces
- Pulse the ginger, followed by the scallions in a food processor
- If you don’t have a food processor, simply mince the ginger and chop the scallions to fine pieces
- Set aside in a small heatproof bowl and season with salt and sesame oil
-
Prepare the oil
- Heat the vegetable oil over medium heat just until it starts to smoke
-
Pour the oil over the ginger and scallions
- Pour the heated oil over the ginger-scallion mixture and stir briefly
| Have fun with the seasonings! I like to add seasoned sushi vinegar for saltiness and sweetness. You can also add white pepper, Szechuan pepper, soy sauce, minced garlic...etc!
Arrange and Serve
Let it cool to room temperature, store in a tightly-sealed jar and refrigerate
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Ingredients
- Serves 3-4 people
-
6 stalks scallion (spring onion)
-
2” knob of ginger
-
½ cup oil
-
1 tsp salt
-
1 tsp sesame oil
Nutrition
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