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Scallion-Ginger SauceThis stuff is unbelievably delicious.  Spoon-over-the-sink kind of delicious.  The simplicity of the mixture just doesn’t jive with the amount of flavor you experience.  It’s a perfect foil for steak, grilled chicken or pork or salmon.  Or an Asian-inspired Sloppy Joe!  You have to make this sauce.  Think of an Asian-inspired chimichurri sauce. That’s pretty much what were talking about here.  Actually, it’s less saucy and more of a really moist paste.  I’ve given you the approximate measurements I use, but there’s some flexibility here.  I like to add some garlic and use Sherry vinegar, when I’m serving this with steak.    Thinly Sliced Scallions for Scallion-Ginger SauceI prefer to hand-chop the scallions, but that’s up to you.  You certainly can use a food processor, if you prefer.  Grated Ginger for Scallion-Ginger SauceUsing a fine grater, I grate, rather than chopping, the fresh ginger for this.  The ginger releases its flavor, but is a bit more subtle than biting into a “bit” of ginger.  Scallion-Ginger SauceTo make the sauce, toss everything into a bowl, Scallion-Ginger Saucegive the mixture a good stir and set it aside for awhile, so the flavors can romp and mingle and get to know each other better.  I love this with salmon, Scallion-Ginger Saucebut I also smeared some on a roast pork sandwich and the Asian Sloppy Joe’s in the picture above.  It’s just plain good and packs a heap of flavor.  You really will love this.

Scallion-Ginger Sauce

  • Servings: Makes about 3 cups
  • Difficulty: Easy
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  • 2 cups thinly sliced scallions (green and whites, from 1-2 large bunches)
  • 1/3 cup finely minced fresh ginger
  • 1/4 cup neutral oil
  • 1 teaspoon sesame oil (optional)
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons toasted and ground Szechuan peppercorns
  • 1 1/2 teaspoon light soy sauce
  • 3/4 teaspoon kosher salt, more to taste

Mix together the ingredients in a bowl. Taste and check for salt, adding more if needed.  This is better made at least a 1 hour ahead.  It keeps in the fridge, but not the onions will darken slightly.  It is best used within a couple of days.

NOTE:  If you want some heat, add half of a jalapeño, very finely minced.

Scallion-Ginger Sauce Recipe©Marcia Lahens 2018.  All rights reserved.