{"id":863,"date":"2010-06-26T17:19:41","date_gmt":"2010-06-26T17:19:41","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2010\/06\/26\/saturday-recipe-ginger-scallion-sauce\/"},"modified":"2017-02-22T18:43:02","modified_gmt":"2017-02-22T23:43:02","slug":"saturday-recipe-ginger-scallion-sauce","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2010\/06\/26\/saturday-recipe-ginger-scallion-sauce\/","title":{"rendered":"Saturday Recipe: Ginger Scallion Sauce"},"content":{"rendered":"<p>Today&#8217;s recipe is something I made this week for the first time, and trying it was like a revelation. It&#8217;s simple to make, it&#8217;s got an absolutely spectacularly wonderful flavor &#8211; light and fresh &#8211; and it&#8217;s incredibly versatile. It&#8217;s damned near perfect. It&#8217;s scallion ginger sauce, and once you try it, it <em>will<\/em> become a staple. To quote David Chang, whose cookbook I learned this from: if you&#8217;ve got ginger scallion sauce in the fridge, you&#8217;ll never be hungry.<\/p>\n<p> There are two main variations of this: there&#8217;s a cooked version, and a raw version. Mine is the raw version. I love the freshness of flavor, and while cooking it will intensify some of the flavors, it will also detract from that delightful freshness.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li> Fresh ginger &#8211; roughly one inch, peeled.<\/li>\n<li> A bunch of fresh scallions.<\/li>\n<li> A teaspoon, give or take, of coarse salt.<\/li>\n<li> 1 tablespoon of soy sauce.<\/li>\n<li> 1 tablespoon rice vinegar.<\/li>\n<li> 1\/4 cup oil &#8211; peanut oil, canola oil, or something<br \/>\nother neutral oil.<\/p>\n<li> A dash of sesame oil.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ul>\n<li> Mince the ginger. Toss the minced ginger into a food processor.<\/li>\n<li> Cut the roots off of the scallions, cut them coarsely, and add them to the food processor.<\/li>\n<li> Add the rest of the ingredients to the food processor.<\/li>\n<li> Run the food processor until everything is finely ground into a smooth sauce.<\/li>\n<\/ul>\n<p> That&#8217;s it. Ginger scallion sauce. Taste it &#8211; make sure it&#8217;s got enough salt. Don&#8217;t add any soy sauce &#8211; just use plain salt if it needs any. <\/p>\n<p> So what can you do with it? Just about anything. A few<br \/>\ngreat ideas:<\/p>\n<ol>\n<li> Ramen noodles. Just cook up a batch of ramen, and toss it with a tablespoon of the sauce. You can also add some stir fried meat and veggies to make it a bit more filling.<\/li>\n<li> Grilled meats. Use a bit of the sauce as a marinade, then grill it, and dress it with a bit of the sauce when it&#8217;s done.<\/li>\n<li> Use it instead of mayo on a sandwich.<\/li>\n<li> Add a bit more vinegar, and use it as a vinaigrette over a salad.<\/li>\n<li> Saute some shrimp, and toss some ginger-scallion sauce in just before they&#8217;re done.<\/li>\n<li> Get a nice whole fish, steam it cantonese style with just a bit of salt, soy, and sake. Spoon a bit of the sauce over it when it&#8217;s done.<\/li>\n<\/ol>\n<p> If you wanted to try to cooked version, you take the ginger, scallions, and salt, and puree them in the food processor. Then put them into a large pot. In a <em>different<\/em> pot, heat the oil up until it just starts to smoke, and then pour it over the ginger\/scallion\/salt mixture. When it cools, whisk in the rest of the ingredients.<\/p>\n<p> But like I said &#8211; I think it&#8217;s best to just stick with it raw.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today&#8217;s recipe is something I made this week for the first time, and trying it was like a revelation. It&#8217;s simple to make, it&#8217;s got an absolutely spectacularly wonderful flavor &#8211; light and fresh &#8211; and it&#8217;s incredibly versatile. It&#8217;s damned near perfect. It&#8217;s scallion ginger sauce, and once you try it, it will become [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[223],"class_list":["post-863","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-dV","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=863"}],"version-history":[{"count":2,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/863\/revisions"}],"predecessor-version":[{"id":3409,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/863\/revisions\/3409"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=863"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}