Scallion And Ginger Sauce Recipes

SCALLION PANCAKES WITH GINGER DIPPING SAUCE

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

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.

MOMOFUKU GINGER SCALLION SAUCE

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

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.