Scallion-Ginger Sauce
Hot oil poured over minced scallions and ginger — a classic Cantonese technique.
- scallions, minced4
- fresh ginger, grated1 tbsp
- salt½ tsp
- neutral oil, heated until smoking3 tbsp
- 1
Combine minced scallions, grated ginger, and salt in a heat-safe bowl. Heat neutral oil in a small saucepan over high heat until just smoking, then immediately pour over the scallion-ginger mixture. It will sizzle vigorously — stir to combine.
high
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
Sous will tailor this to your own gear and where you actually eat once you sign up. Open in Sous →
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.