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Ginger Scallion Sauce (薑茸) Recipe
Submitted by Cook . Snap . Savour on February 6, 2013 in Condiments
| Prep Time Cook Time |
Servings 24 | Difficulty Easy |
Ingredients
- 12 stalks Scallions, Thinly Sliced
- 6-⅜ ounces, weight Ginger, Very Finely Minced Or Grated
- ½ Tablespoons Salt (or More To Taste)
- ½ cups Oil, Neutral Oil Such As Grapeseed, Safflower, Sunflower, Peanut)
Preparation Instructions
Mix together scallions, ginger and salt in a medium or large heatproof bowl.
Heat oil in a pan on high heat until rippling but not smoking, about 1 minute. Pour oil into the bowl of scallions and ginger. Be careful! The oil will splatter so I recommend placing the bowl in a safe place such as an empty sink when you do this.
Taste and add more salt as necessary. Traditional ginger scallion sauce is quite salty.
It’s normally paired with Chilled Chicken. See my TastyKitchen recipe box for the Chilled Chicken recipe.
Adapted from TC Taste and Gilt Taste.
