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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 ginger and scallions]( "Prepare the ginger and scallions")
-
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!
![Pour the oil over the ginger and scallions]( "Pour the oil over the ginger and scallions")
Arrange and Serve
Let it cool to room temperature, store in a tightly-sealed jar and refrigerate
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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