My friend told me about this sauce and tried to describe how amazing it is, and words just can’t do it justice. This sauce is very fresh, super flavorful, a little salty, and just packed with bright bold flavors. It’s a great accompaniment to meat, like pork or chicken, but would also be great on tofu. I’ve also mixed it with soba noodles and sautéed kale. Basically anything you put this sauce on you’ll want to eat more and more of. Scallions are nice and cheap, and you can even put the little roots in water and grow your own.
Fresh ginger might seem like an exotic ingredient, but you can buy the root at most Asian grocery stores. It stores well in the freezer and you can just peel the root as need and mince it still frozen (just make sure you have a very sharp knife). You can also use a microplane to grate it.
Scallion Sauce
Makes about 2 1/2 cups
Adapted from Momofuku for 2
- 2 bunches scallions, thinly sliced (use greens and whites, about 2 1/2 cups)
- 1/3 cup fresh peeled and minced ginger
- 2 large garlic cloves, minced (about 2 Tbsp)
- 1 shallot, minced
- 1/2 cup grapeseed oil (or other neutral oil)
- 1 Tbsp sesame oil
- salt, to taste
Have all of your ingredients prepped before you start, the sauce cooks very quickly.
Heat oil in a skillet over medium high heat. When the oil is hot add the scallions, ginger, garlic, and shallots. Give it a swirl, add the sesame oil, and when the scallions are bright green remove from heat. Taste and add salt if desired.
Serve with protein of your choice, toss with cooked noodles, or with whatever you fancy.
