Scallion And Ginger Sauce Recipes

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SCALLION PANCAKES WITH GINGER DIPPING SAUCE



Scallion Pancakes with Ginger Dipping Sauce image

Provided by Ming Tsai

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 cups all-purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup Ginger Dipping Sauce, recipe to follow
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

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.

GINGER AND SCALLION SAUCE



Ginger and Scallion Sauce image

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

3 tablespoons scallions, finely chopped
2 teaspoons ginger, finely chopped
2 teaspoons salt
3 tablespoons oil, preferably peanut

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

MOMOFUKU GINGER SCALLION SAUCE



MOMOFUKU GINGER SCALLION SAUCE image

Categories     Sauce     Ginger     Side     No-Cook     Quick & Easy     Wheat/Gluten-Free

Yield 3 cups

Number Of Ingredients 7

Ingredients:
2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste

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 AND GINGER SAUCE



Scallion and Ginger Sauce image

Provided by Food Network

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 7

1-bunch scallions, roughly chopped
3 ounces ginger, peeled and roughly chopped
6 thyme sprigs, picked
1 garlic clove, crushed
1/4 cup rice wine vinegar
1 1/2 cups canola oil
Salt and freshly ground black pepper, to taste

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.

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