Slow Cooked Scallions With Ginger And Chile Recipes

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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

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).

GINGER-SCALLION CHICKEN



Ginger-Scallion Chicken image

In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.

Provided by Melissa Clark

Categories     dinner, quick, weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1 3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar

Steps:

  • Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
  • Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
  • Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams

SLOW-COOKED SCALLIONS WITH GINGER AND CHILE RECIPE



Slow-Cooked Scallions with Ginger and Chile Recipe image

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Provided by Claire Saffitz

Yield 6 servings

Number Of Ingredients 7

12 oz. scallions, roots trimmed
1/2 head of garlic
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
2 dried chiles de árbol or 1/2 tsp. crushed red pepper flakes
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. unseasoned rice vinegar

Steps:

  • Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
  • Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE



Sauteed Green Beans with Soy, Shallots, Ginger, Garlic and Chile image

Provided by Tyler Florence

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 scallions, for garnish
1 pound green beans
2 tablespoons peanut or sesame oil
1 small shallot, finely chopped
3 teaspoons minced garlic
2 teaspoons grated fresh ginger
1/2 medium red chile, like jalapeno, thinly sliced
2 tablespoons soy sauce

Steps:

  • Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
  • Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
  • Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

GRILLED SCALLIONS



Grilled Scallions image

Provided by Food Network Kitchen

Categories     side-dish

Time 8m

Yield 2 servings

Number Of Ingredients 4

1 bunch scallions, root ends trimmed
2 tablespoons olive oil
1/4 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams

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