Gingergreenonionsauce Recipes
GINGER GREEN ONION SAUCE
The Ginger Green Onion Sauce is a tasty sauce typicall used on Chicken but I use it on all Chinese dishes. It is sweet and salty at the same time. I don't think this recipe is posted anywhere on the net, so here it is.
Provided by Matybmw
Categories Sauces
Time 9m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables.
- Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.
Nutrition Facts : Calories 1.3, Sodium 310.7, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.1
GREEN ONION (SCALLION) AND GINGER OIL SAUCE
This sauce is universal and can be used on poultry, fish and meat. I got this recipe through a Chinese cooking class.
Provided by Aloha Pat
Categories Chicken
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 5
Steps:
- Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil).
- Finely chop green onion, place on top of ginger in the bowl.
- Spread salt on small saute pan to form a bed.
- Sprinkle five spice powder evenly on top of salt.
- Heat saute pan on medium-high heat until five spice powder turns slightly darker.
- Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature.
- Pour cooled spice salt into the bowl of ginger and green onion.
- Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well.
- Serve sauce over poultry, meat or fish entree.
Nutrition Facts : Calories 1404.3, Fat 112.7, SaturatedFat 15.1, Sodium 28003.6, Carbohydrate 98.8, Fiber 15.4, Sugar 13.4, Protein 12.7
GINGER SAUCE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons each grated ginger, finely chopped ginger and finely chopped scallion in a small bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Heat 3 tablespoons vegetable oil in a small saucepan until smoking; pour over the ginger-scallion mixture and stir. Add a splash of water if the sauce is too thick. Season with salt.
GINGER SCALLION SOY SAUCE
Steps:
- Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce.
GREEN ONION CILANTRO SAUCE
This is a great sauce to serve over chicken or fish, as well as a wonderful sauce to make tamales with (mix with cooked chicken, pork, or tofu).
Provided by MMENIGMA
Categories Everyday Cooking
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Place cilantro, green onions, almonds, olive oil, and Parmesan cheese in a food processor; puree until smooth. Gradually pour in stock until the sauce has the consistency of a thin gravy.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 4.3 g, Cholesterol 4.7 mg, Fat 13 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 132 mg, Sugar 1.1 g
GINGER CHICKEN WITH GREEN ONIONS
Ginger, scallions and cayenne come together in a pleasant sauce for chicken. "Every time I serve this to company, I receive compliments," shares Deborah Anderson of Willow Street, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm. , In the same skillet, cook the garlic, ginger and lemon zest in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm. , Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.
Nutrition Facts : Calories 175 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 322mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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