A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation.
- 2 tablespoons dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons water or chicken broth
- 1 teaspoon brown sugar, or to taste
- 6 Scallions (green onions, spring onions, ends removed, finely chopped)
- 1 2-inch Sliced fresh ginger (peeled and finely chopped)
- 1 Green or red chili pepper (de-seeded and sliced)
- Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.
- Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees F).
- Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||1 g|