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
CARROT GINGER DRESSING AND DIP
A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.
Provided by hollybee
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g
THREE DIPPING SAUCES
This recipe is an accompaniment for [Master Stock Chicken](/recipes/food/views/109290) .
Provided by Neil Perry
Number Of Ingredients 20
Steps:
- Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
- Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
- Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
- You'll find this easy to make but very effective on boiled meats.
- In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.
- Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.
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- Mince the ginger. Alternatively, you can process your ginger to achieve the size. You can also opt to finely grate your ginger.
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