Ginger Scallion Sauce Recipe
This ginger scallion sauce recipe makes the much-copied Momofuku homage to a New York restaurant's take on the Chinese classic. Currently making a comeback, chef David Chang and food writer Francis Lam popularised ginger scallion sauce and ginger scallion noodles over a decade ago. I've been making these ever since with tweaks. Try this and you'll understand why. They're addictive.
Servings: 1 Cup
- 150 g scallions white and green parts mixed
- 60 g fresh ginger finely chopped or minced
- ¼ cup grapeseed oil or any neutral oil
- 1 ½ tsp Light Soy Sauce
- ¾ tsp Sherry Vinegar
- ¾ tsp salt
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
Taste and check for seasoning, adding more if needed.
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.
Add to noodles and add your protein of choice, we like this with seafood, pork or duck.
Add your favourite condiments.
Calories: 584kcal | Carbohydrates: 22g | Protein: 5g | Fat: 55g | Saturated Fat: 5g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 9g | Sodium: 2279mg | Potassium: 684mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1496IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 3mg