Monday, June 1, 2015

Ginger Scallion Sauce

Adapted from a recipe downloaded from Salon.com. Although it is made from only a few simple ingredients, it delivers complex, spicy, savory flavor that complements mild-flavoried meats. It's potent; a little goes a long way. Low in carbs, this sauce turns a high-protein snack into a satisfying small meal. H/T to Ben for sharing the link
1 oz (30 g) fresh ginger root, peeled and cut into small chunks
4 oz (115 g) scallions, cut into 1-inch lengths
1/2 c (125 ml) vegetable oil such as peanut or another high-smoke-point oil
1 T (15 ml) coarse salt
Finely mince the ginger in a food processor and transfer it a large heatproof bowl. Mince the scallions in the food processor and add it to the ginger. Thoroughly mix in the salt. Heat the oil in a pan until wisps of smoke appear, then cautiously pour the hot oil over the ginger-scallion mixture. It will sizzle. Stir with a wooden spoon to combine. Let cool to room temperature. Stored in a tightly-closed container in the refrigerator, it will keep for months. Dip warm or cold thinly sliced meats, such as chicken, veal, turkey, or pork, bite by bite. 

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