Ingredients (from the book):
- 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
- 1/2 cup finely minced peeled fresh ginger
- 1/4 cup grapeseed or other neutral oil
- 1 1/2 teaspoons usukuchi (light soy sauce)
- 3/4 teaspoon sherry vinegar
- 3/4 teaspoon kosher salt, or more to taste
(Makes about three cups)
Directions (from book)
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Use as directed, or apply as needed.
Here is the liquid part before adding the chopped Scallions and Ginger.
Taste and check for salt, 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. I added some ground beef and noodles, and mixed it all together. It's SUCH a quick and easy meal, and you and whoever you eat it with won't believe the flavor that comes from such simple ingredients. BUY THIS BOOK!