Ginger Scallion Soy Sauce Recipes

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GINGER-SCALLION LO MEIN

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 13



Ginger-Scallion Lo Mein image

Steps:

  • Combine 1/2 cup rice vinegar, the sugar and 1 teaspoon salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar; turn off the heat. Put the cucumbers, radishes, turnip and jalapeño in a small bowl and pour the vinegar mixture on top; set aside at least 20 minutes.
  • Meanwhile, combine all but 1/2 cup scallions with the remaining 2 teaspoons rice vinegar, the ginger, soy sauce and 1 1/2 teaspoons salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, about 3 minutes. Pour the hot oil over the scallion mixture, stir and set aside until cool, 20 minutes. Transfer to a food processor and pulse several times to make a coarse paste.
  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and return to the pot. Add the ginger-scallion paste and toss to coat.
  • Divide the noodles among bowls. Drizzle the oyster sauce on top. Drain the vegetables from the pickling liquid and add to the noodles. Top with the reserved scallions.

1/2 cup plus 2 teaspoons rice vinegar
2 tablespoons sugar
Kosher salt
2 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
1 small turnip, peeled and cut into thin wedges
1 small red jalapeño pepper, thinly sliced (remove seeds for less heat)
3 bunches scallions, thinly sliced
1/2 cup minced peeled fresh ginger (from about three 2-inch pieces)
2 teaspoons low-sodium soy sauce
1/2 cup vegetable oil
1 pound fresh lo mein noodles, cut into thirds with kitchen shears
1/4 cup oyster sauce

SOY GINGER DIPPING SAUCE

Provided by Alton Brown

Time 10m

Yield 1 cup

Number Of Ingredients 7



Soy Ginger Dipping Sauce image

Steps:

  • Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

GINGER SCALLION SAUCE

Provided by David Chang

Categories     Sauce     Ginger     Onion     No-Cook

Yield Makes about 3 cups

Number Of Ingredients 6



Ginger Scallion Sauce image

Steps:

  • Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste

SCALLION-GINGER SAUCE

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



Scallion-Ginger Sauce image

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).

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

SCALLION AND GINGER SAUCE

Provided by Food Network

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 7



Scallion and Ginger Sauce image

Steps:

  • Put scallions, ginger, thyme and garlic into a food processor and chop fine. Then add rice wine vinegar, oil and salt and pepper, to taste.

1-bunch scallions, roughly chopped
3 ounces ginger, peeled and roughly chopped
6 thyme sprigs, picked
1 garlic clove, crushed
1/4 cup rice wine vinegar
1 1/2 cups canola oil
Salt and freshly ground black pepper, to taste

GARLIC-GINGER-SCALLION STIR FRY SAUCE

Make and share this Garlic-Ginger-Scallion Stir Fry Sauce recipe from Food.com.

Provided by loveleesmile

Categories     Korean

Time 45m

Yield 4 cups

Number Of Ingredients 9



Garlic-Ginger-Scallion Stir Fry Sauce image

Steps:

  • In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
  • Deglaze with shaoxing and reduce by 50 percent.
  • Add soy sauce and chicken stock and reduce by 25 percent.
  • Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.

Nutrition Facts : Calories 211.1, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 2362.6, Carbohydrate 20.1, Fiber 1.5, Sugar 5.4, Protein 11.6

1/2 cup minced garlic
1/2 cup minced ginger
1 cup scallion, chopped 1/4-inch thick
1 cup shaoxing wine
1/2 cup soy sauce
4 cups chicken stock
2 tablespoons sesame oil
canola oil, to cook
kosher salt & freshly ground black pepper, to taste

GRILLED TUNA WITH GINGER, SOY AND SCALLION SAUCE

Make and share this Grilled Tuna With Ginger, Soy and Scallion Sauce recipe from Food.com.

Provided by byZula

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Grilled Tuna With Ginger, Soy and Scallion Sauce image

Steps:

  • In a mixing bowl, mix the first 6 ingredients.
  • In a small saucepan on medium, heat olive oil, scallions and garlic about 3 minutes until scallions sizzle.
  • Remove from heat and stir in butter until smooth.
  • Tuna: Coat four, 7-ounce tuna fillets with unsalted butter and garlic pepper.
  • Grill on each side about 4 to 5 minutes, turning halfway through to make diamond-shaped marks on tuna.
  • When done, spoon sauce over tuna steaks.

Nutrition Facts : Calories 348.5, Fat 8.2, SaturatedFat 2.8, Cholesterol 96.9, Sodium 1123.2, Carbohydrate 19.1, Fiber 0.3, Sugar 17.5, Protein 48.5

1/4 cup soy sauce
1 tablespoon ketchup
1/4 cup water
3 tablespoons honey
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
1 tablespoon olive oil
1 teaspoon scallion, thinly sliced
1 teaspoon minced wet garlic
1 tablespoon cold unsalted butter
4 (7 ounce) tuna fillets
garlic pepper seasoning, to taste

ORANGE ROUGHY IN SCALLION AND GINGER SAUCE

This recipe is from The South Beach Diet 0n-line. This is a delicious and inventive South Beach Diet Phase I recipe. This recipe takes only 20 minutes from start to finish.

Provided by dojemi

Categories     Orange Roughy

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7



Orange Roughy in Scallion and Ginger Sauce image

Steps:

  • Preheat the oven to 400°F Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.
  • Place the fish fillets in an ovenproof casserole dish.
  • Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.
  • Cod, sole, or flounder may be substituted for the orange roughy.

1/3 cup dry sherry or 1/3 cup vermouth
3 tablespoons low sodium soy sauce
2 teaspoons sesame oil
1/4 cup finely chopped green onion
1 teaspoon freshly grated ginger
1 teaspoon finely chopped garlic
1 lb orange roughy fillet (2 fillets)

SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE

Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.

Provided by gailanng

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14



Soba Noodles With Sweet Ginger Scallion Sauce image

Steps:

  • Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
  • To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.

1 (9 ounce) packet soba noodles, cooked per instructions
salt and pepper
2 tablespoons sesame seeds, lightly toasted
1 cucumber, thinly julienne (optional)
1 lime wedge (optional)
1 1/2 cups scallions, finely sliced
2 tablespoons minced ginger
1/4 cup chopped cilantro
2 -3 tablespoons sesame oil or 2 -3 tablespoons grapeseed oil
2 teaspoons chili oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
salt and black pepper

SOY GINGER DIPPING SAUCE (FOR DUMPLINGS OR POT STICKERS)

Make and share this Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers) recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 7m

Yield 1 cup

Number Of Ingredients 7



Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers) image

Steps:

  • Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
  • Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
  • Makes about one cup.

1/4 cup soy sauce
1/4 cup rice wine vinegar
2 1/2 teaspoons sugar
1/2 medium scallion, minced
2 teaspoons minced fresh gingerroot
1/2 teaspoon toasted sesame oil
1/2 teaspoon hot red pepper flakes

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Provided by Charles Phan

Categories     Fish     Ginger     Steam     Dinner     Seafood     Soy Sauce     Green Onion/Scallion     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8



Steamed Whole Fish with Ginger, Scallions, and Soy image

Steps:

  • 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  • 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
  • 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
  • 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
  • 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

EASY GINGER-SCALLION RAMEN NOODLES

Discard that season packet and toss those instant noodles in a homemade sauce. I like to top mine with a fried egg and a squirt of Sriracha for a complete meal.

Provided by Soup Loving Nicole

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 25m

Yield 6

Number Of Ingredients 6



Easy Ginger-Scallion Ramen Noodles image

Steps:

  • Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
  • Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
  • Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.4 g, Fat 9.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 292.2 mg, Sugar 0.4 g

6 scallions, chopped
1 tablespoon peeled and grated fresh ginger root
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon rice wine vinegar
3 (3 ounce) packages ramen noodles, without flavor packets

GINGER-SCALLION RAMEN NOODLES

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Side     Noodle     Ginger     Garlic     Green Onion/Scallion     Sesame Oil     Sesame     Soy Sauce     Dairy Free     Peanut Free     Tree Nut Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 12



Ginger-Scallion Ramen Noodles image

Steps:

  • Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
  • Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
  • Meanwhile, cook noodles according to package directions; drain.
  • Toss noodles in a large bowl with as much or little sauce as you'd like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.

1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)
4 garlic cloves, finely chopped
1 large bunch scallions, very thinly sliced, divided
1/2 cup grapeseed or other neutral oil
2 Tbsp. low-sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
1 tsp. freshly ground black pepper
1/2 tsp. sugar
Kosher salt
4 (5-oz.) packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)

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