Ginger Scallion sauce
Ginger Scallion Sauce
Fiona Kennedy
makes 1 3/4 cups
15 minutes
5 minutes
Chinese
condiment
You will always find a jar of this fragrant and addictive sauce in my fridge. In my Cantonese household, it was traditionally served with poached chicken but I find myself spooning it over fried eggs or congee, tossing it with rice noodles, serving it with grilled meats and tossing it with roasted vegetables. It feels like that magical condiment that perks up everything you add it to. The optional jalapenos are not traditionally added, but I love the layer of heat that it adds.
Ingredients
2 bunches of scallions, finely chopped (about 2 cups)
3 Tbs. freshly grated ginger
4 tsp. Night Market seasoning-7227
1-2 finely minced jalapeños (optional)
¾ cup peanut oil
Directions
Place scallions, ginger, Night Market Seasoning, and jalapeños (if using) in a large heatproof mixing bowl. Heat oil in a small pot over high heat until it is almost smoking. Carefully pour oil over contents in bowl and be careful, as contents will spatter furiously. Let cool to room temperature. Stir to combine and transfer to a sealed container and store in the fridge.