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\n<\/p><\/div>"}, https://www.splendidtable.org/recipes/francis-lam-s-ginger-scallion-sauce, http://www.foodnetwork.com/recipes/ginger-scallion-soy-sauce-recipe.html, https://www.youtube.com/watch?v=0yizRPkLAzo&feature=youtu.be&t=37, http://www.tastespotting.com/features/momofukus-ginger-scallion-sauce-recipe, http://www.bonappetit.com/story/ginger-scallion-sauce-recipe, http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm328728.htm, http://thewoksoflife.com/2014/02/cantonese-poached-chicken-w-ginger-scallion-oil-bai-qie-ji/, http://wildgreensandsardines.com/2016/09/ginger-scallion-noodles-with-pan-seared-duck-breast.html, http://www.foodandwine.com/recipes/turkey-breast-ginger-scallion-sauce, http://startcooking.com/how-to-cut-and-peel-ginger, consider supporting our work with a contribution to wikiHow. This sauce has a strong odor, so you may want to have mints on hand to freshen your breath. Instead of using a food processor, you can finely chop the scallions using a large chef's knife. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Super easy to make...used what was on hand...tamari and canola oil substituted...served over seared ahi tuna and brown rice...perfect compliment! It should have some spice from the ginger and an underlying garlicky bite from the scallions, but the degree of saltiness and vinegary tanginess is up to you. This article has been viewed 1,862 times. % of people told us that this article helped them. To revisit this article, select My⁠ ⁠Account, then View saved stories. Add the ginger to the bowl of scallions, then pour the hot oil over it. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Alternately, you may want to put the bowl inside a clean sink basin while you're pouring on the oil. Last Updated: September 6, 2019 Make it exactly like this at least once before riffing, you'll appreciate the simplicity. Peel a four-inch piece of ginger with the back of a spoon, slice, and chop as finely as you can before your arm feels like it's going to fall off. The least-sad desk lunch I've ever made: bacon-ginger-scallion ramen. Ginger scallion sauce is one of the greatest sauces or condiments ever. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. By using our site, you agree to our.