Ginger Scallion Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

We'll start on our sauce by mincing our green onions (3 oz) and ginger (2.3 oz)​. The exact ratio and raw amounts don't really matter too much. Most recipes I've seen use more green onion than ginger. For the green onions, we'll be using the white stems (about 4 stems at the default serving size). Cut each stem in half, length-wise, and then into strips. Then, mince the strips into fine pieces. For the ginger, we'll be cutting them into thin slices, strips, and then fine pieces. Use separate plates to hold the green onions and ginger. The ginger will be cooked first in the next step, so this makes it easier to just pour all of the ginger in at once.

Step 2

Heat up 5 tablespoon of oil to 350-400F or when the oil starts shimmering. Add ginger and cook for about 15 seconds before adding green onions. Cook everything for 20-30 more seconds before transferring to a bowl.

Step 3

Add salt and sesame oil, and mix for 30-60 seconds. Add more salt accordingly.