Scallion Ginger Garlic Marinade Recipes

SCALLION, GINGER, GARLIC MARINADE

Scallion, Ginger, Garlic Marinade image

Great on chicken, pork, and beef. This is full of Asian flavor from the sesame oil, scallions, garlic, and ginger. Try it on ribs.

Provided by Rita1652

Categories Peppers

Time 10m

Yield 1 marinade mixture

Number Of Ingredients 9

Ingredients

1/3 cup rice wine vinegar
1/3 cup soy sauce
1 teaspoon sesame oil
1/2 cup spiced ginger marmalade (MacKay`s)
4 scallions, sliced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 chili pepper, minced
1/2 lime juice

Steps:

Mix all together.
Marinade meat of your choice and chill for 1 hour to 24 hours.

GINGER SCALLION SAUCE

Ginger Scallion Sauce image

Provided by David Chang

Categories Sauce Ginger Onion No-Cook

Yield Makes about 3 cups

Number Of Ingredients 6

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-GINGER SAUCE

Scallion-Ginger Sauce image

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

Steps:

Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

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