Green Onion Scallion And Ginger Oil Sauce Recipes
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
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
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).
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
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.
GINGER SCALLION SAUCE
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.
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