Hi Everyone, Want a sauce that you can use with rice, noodles, ground provisions, seafood, poultry, meat and vegetables? And the best part? No cooking is involved! Read on.
I originally saw this sauce in an old Chinese cookbook that was sent to me by a friend of mine, Christine, who lives in Canada. Since then, I’ve seen it in other Asian cookbooks and food blogs featuring Chinese food. The first time I made the Ginger-Scallion sauce, I could not believe how tasty it was and more so how easy it was to make. The only “cooking” involved was heating some oil. Really, how much easier could it get?
This sauce is generally served with Chinese chicken dishes such as Soy Chicken (chicken cooked in a soy sauce mixture) and Hainanese Chicken (chicken cooked in stock with aromatics). In reality, it’s one of those sauces that goes well with almost anything. Some cooks even consider it to be a mother-sauce. A mother sauce is any kind of sauce that is highly adaptable, popular and widely used. It can be used on its own or with countless other things. It can also form the base for more complex sauces.
Ginger, scallion (green onions, shallots), garlic and hot pepper – ingredients that often form the base for many Chinese dishes – create a flavourful force that is at once a dip, a sauce, a spread and a condiment. In other words, you can smear it, spread it, toss or drizzle it.
Ginger and garlic are grated finely almost to a paste, green onions are sliced wafer thin, hot pepper, finely minced, and placed in a heatproof bowl. The mixture is seasoned with salt and sometimes a splash of rice wine vinegar. A few tablespoons of oil are heated until smoking hot and then poured over the ingredients. The noisy sizzle of the hot oil as it bubbles furiously and spreads over the ingredients brings the aroma of the sauce to life. A few stirs to mix everything together and the sauce is done. It’s ready for whatever you want to throw it on.
Uses
● All you have is plain cooked rice? Turn it into something special. Stir in a couple tablespoons of the Ginger-scallion sauce and you instantly have a meal.
The amount used will be dependent on how much rice you have. Tip: stir it in while the rice is still hot; it flavours the rice better.
● Toss hot pasta or egg noodles with the sauce for another instant meal.
● Boil potatoes and mash them with the sauce for an Asian-inspired bowl of mashed potatoes.
● Boil green plantains, cassava, sweet potatoes, eddoes or breadfruit, chopped, sliced hot, or mash with heaping tablespoons of the Ginger-scallion sauce.
● Steam some fish or shrimp and ladle the sauce over it. Or, pan sear the fish or shrimp and serve it with a side of the sauce.
● Roast some chicken, pork or beef and serve the sauce as an accompaniment. Of course you would want to ensure that the chicken or meat is neutrally seasoned so that when served with the sauce it is complimentary.
● Flat breads like Naan and Sadha Roti get a boost when a little of the sauce is brushed on to it just as it’s done cooking and piping hot. Plop little dollops on your just-out-of-the-oven pizza!
● Quick cooking vegetables that are ideal for quick stir-fry such as cabbage, spinach, the pak choy family and green beans, can be elevated when tossed with the sauce just as the vegetable is done cooking.
● Want something to spread on your bread for sandwiches? Or how about a few dollops right on top of your burger patty before you close that baby up to take a big bite?
● Use it as a warm salad dressing too – over hot potatoes or mixed in with your greens – lettuce, tomatoes and cucumbers.
All of the above are ways I’ve used the sauce, I’m sure that you can think of some other ways of using it too. Share and let me know.
When you make this sauce, especially if you have a family, make a large batch because it will go quickly. The sauce can be stored for up to 3 – 4 days in the refrigerator, but trust me, it won’t last that long. This Ginger-Scallion sauce will quickly become one of your go-to ingredients. Your secret cooking weapon. Store the sauce in an airtight container; preferably glass. Each time you dip into the sauce, be sure to use a clean utensil.
Ginger-Scallion Sauce
INGREDIENTS
● 4 scallions/green onions, sliced thinly, white and green parts
● 4 heaped tablespoons freshly grated ginger
● 1 heaped tablespoon freshly grated garlic
● Finely minced hot pepper to taste
● Salt to taste
● ¾ teaspoon rice wine vinegar (optional)
● 6 – 8 tablespoons neutral tasting oil (Canola,
vegetable, peanut etc.)
● ¾ teaspoon toasted sesame oil (optional)
DIRECTIONS
1. Mix together all the ingredients, except the 6 – 8 tablespoons of oil in a large heatproof bowl. Taste for seasoning – salt – and adjust if necessary.
2. Heat the oil in a small frying pan until smoking hot and then pour over the ingredients in the heatproof bowl. Stir to mix well. Let the sauce rest for 20 – 30 minutes so that the flavours can meld before using. However, you can use the sauce right away.
NOTES
● The use of vinegar is optional, sometimes I put it in and sometimes I don’t. It adds a subtle flavour to the sauce. You can use regular distilled vinegar if
you have or apple cider vinegar.
● Drizzle in more toasted sesame oil if you like but not so much that it over powers the other ingredients.
Cynthia
