This 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. I prefer to hand-chop the scallions, but that’s up to you. You certainly can use a food processor, if you prefer. Using 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. To make the sauce, toss everything into a bowl, give 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, but 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.
- 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.