Fab Frugal Friday: Ginger Scallion Sauce

I kind of have a special guest star here today! A good friend of mine came to visit earlier this week, and happens to be an adept Chinese cook. She was kind enough to give me the secret to one of the staples in her arsenal of flavors: a really tasty blend of ginger and scallions that is “flash fried” right in the jar. Here’s what I got to eat it on:

Angeline says, “This is a great dipping sauce for meats (especially chicken), can be mixed into marinades, and is a great eaten with just plain ol’ white rice! The one caveat I have to this recipe is that it is very important not to overpower the sauce with too much ginger or too much scallion – equal portions of each make the ideal blend.” It’s also great in stir-fries, as I was lucky enough to discover for myself while she was here! This is a really versatile and flavorful homemade condiment to keep on hand.

ANGELINE’S GINGER-SCALLION SAUCE

1 large hand ginger, peeled and cut into chunks
8 scallions,  roughly chopped
splash of Shiaoxing wine or  dry sherry (optional)
salt and pepper to taste
pinch of garlic powder (optional)
3 tablespoons peanut oil

In the food processor, pulse the ginger until the pieces break up. Add the scallions and process until everything is finely chopped/minced. Stir in salt, pepper, garlic powder and sherry. Transfer mixture to a glass jar with a lid. In a small saucepan, heat the oil until it is hot. Carefully spoon oil into ginger mixture.  As soon as you have added all the oil, put the lid on the jar and gently shake the contents to mix the hot oil and the sauce. Refrigerate up to 6 months.

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