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Ginger scallion sauce
Geung chung yung (薑蔥蓉): sizzling hot oil over minced ginger, spring onion and salt
Every Hong Kong siu mei shop keeps a tub of this pale green relish beside the chopping block, spooned next to white-cut poached chicken over rice or tossed through plain lo mein at late-night dai pai dong stalls. Smoking-hot oil is poured over raw ginger and spring onion, and the sizzle softens their bite into a sweet, salty, fragrant sauce with a gentle heat from the ginger. It is just as good with steamed tofu, plain congee, poached fish or a bowl of rice on its own. Many home cooks blitz everything in a food processor, which bruises the spring onions into a watery paste; chop them by hand instead. Chef's tip: pour the oil while it is properly hot, shimmering and just starting to smoke, so you hear a loud crackle; lukewarm oil leaves the sauce raw and greasy.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ⅞ oz fresh gingerpeeled and very finely grated or minced
- 6 spring onionswhite and green parts very finely chopped
- 1 tsp fine salt
- ¼ tsp sugar
- ¼ tsp mushroom seasoning powder (optional)
- ½ cup peanut or neutral oil
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Method
0/5 doneStep 1: Squeeze 2 ⅞ oz fresh ginger gently over the sink to remove some of its juice, so the sauce doesn't turn watery.
Step 2: Mix the ginger, 6 spring onions, 1 tsp fine salt, ¼ tsp sugar and ¼ tsp mushroom seasoning powder in a heatproof bowl that is at least twice the volume of the mixture, to allow for the sizzle.
Step 3: Heat ½ cup peanut or neutral oil in a small pan over a high heat for 2–3 minutes, until it shimmers and gives off the first wisp of smoke.
2 minStep 4: Carefully pour the hot oil over the ginger and spring onions; it will bubble up and crackle. Stir with a spoon until the sizzling stops.
Step 5: Taste once cool and add a pinch more salt if needed; it should taste boldly seasoned. Keep covered in the fridge for up to 4 days and stir before using.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ginger scallion sauce take?
- About 10 minutes in total: 8 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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