Ginger and green onion sauce is a classic Chinese flavour and has one of the best taste to effort ratios ever.
Ingredients
- 2 tbsp chopped ginger
- 2 tbsp chopped green onion - Use the white part as much as possible, but some green mixed in is fine too.
- 2 tbsp oil - Any neutral flavoured oil with a high smoking point, like canola oil or sunflower oil.
- pinch of salt
- dash of pepper
Method
- Chop the ginger and green onion as finely as possible.
- Place them in a bowl that is highly heat resistant. Ceramic is best. Avoid metal, as you could burn yourself.
- Crack a bit of pepper into the bowl.
- Add a pinch of salt. You don't need that much. Something about the hot oil really brings out the flavour as if exploding the salt crystals.
- Heat oil to just about the smoking point.
- Carefully, pour the oil over the ginger and green onion a bit at a time and mix with a spoon each time. The ginger and green onion should sizzle and you want to get them all cooked as much as possible. If it doesn't sizzle, the oil is not hot enough. You only need enough oil so that the ginger and green onion are covered, and there shouldn't be a pool of oil. It should be rather chunky.
This sauce is traditionally served with chicken, but it's also great on tofu. The easiest way to heat up tofu is actually in the microwave, but you can also steam it. Or you can do as I did and just boil it then pour out the water. Add this sauce on top, drizzle with a bit of soy sauce, and voilà!
You can keep any leftover sauce in the fridge and use it cold. The sauce by itself on rice is great!
