A versatile sauce that pairs with everything.
SAVE IT FOR LATER! ↓
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- 4–6 (60 g) scallions
- 2 knobs (40 g) ginger
- 1/3 cup (80 ml) neutral oil
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (18 g) miso, optional
- ¼ tsp (1g) salt, to taste
- ¼ tsp (1 g) sugar
- ⅛ tsp msg, optional
- Process: Wash the scallions, and then pat them dry. Remove the ends and then roughly chop them, about 1/2 inch pieces. Remove the skin off the ginger and then roughly chop into smaller pieces. Add the ginger to a food processor and pulse until minced. Add the scallions and pulse until chopped. Do not over blend into a paste, you should still be able to see scallion pieces.
- Heat oil: Transfer scallion and ginger to a heat-proof bowl. Heat up your oil to 170-180 C. Carefully pour the oil over the ginger and scallion. Give it a mix and then season with salt, sesame oil, miso paste, sugar and msg.
- Serve & Store: Use immediently. To store, transfer to a air tight jar and refrigerate for up to 1 week.
- Helpful Equipment: food processor
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: sauces
- Cuisine: chinese
Keywords: ginger scallion sauce, scallion oil
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