Ginger-Scallion Sauce
This simple-to-make ginger-scallion sauce, common in Chinese Hainan cuisine, is a great addition to your kitchen arsenal—and it’s good on everything. The sauce draws floral spice from a healthy amount of fresh ginger, which gets its kick from a compound called gingerol. Gingerol is far milder than the capsaicin in chiles. But when ginger is dried, that gingerol turns into shogaol, which is twice as spicy as gingerol. For that reason, I add a little ground ginger and white pepper (which contains the spicy compound piperine) to boost background heat. (Gingerol-purpose sauce?! These puns are writing themselves.) Traditionally this condiment is served with poached chicken or head-on salt and pepper shrimp (both fantastic dishes), but it goes well with pretty much anything.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 85 grams vegetable oil
- 85 grams scallions sliced thin
- 50 grams fresh ginger finely chopped
- 10 grams fresh garlic, peeled finely chopped (about 2 cloves)
- 4 grams ground white pepper
- 3 grams kosher salt
- 1 gram ground ginger
- 10 grams soy sauce
- 8 grams sherry vinegar
- Carbohydrate 0.7079 g
- Cholesterol 0 mg
- Fat 0.0595 g
- Fiber 0.125 g
- Protein 0.0912 g
- Saturated Fat 0.0194 g
- Serving Size 1 1 Serving (4g)
- Sodium 1163.06 mg
- Sugar 0.5829 g
- Trans Fat 0.017 g
- Calories 3 calories
Heat oil in small saucepan over medium-high heat until shimmering. Meanwhile, toss scallions, fresh ginger, garlic, white pepper, salt, and ground ginger together in heatproof bowl. Pour hot oil into bowl and stir to combine. Stir in soy sauce and vinegar. Let stand for at least 15 minutes to allow flavors to meld. Transfer sauce to airtight container and refrigerate until ready to use. (This sauce can be refrigerated for up to 3 days.)
