Chinese “I can’t stop eating this” sauce
A ubiquitous part of my childhood dinner table, this DELICIOUS, flavorful, aromatic green onion-ginger sauce that was commonly served with proteins. Always the nostalgic little plastic take out container in the corner of the styrofoam take-out boxes full of white cut chicken. It is SO SIMPLE to make and stores extremely well in the fridge!
Ingredients:
How to:
- Wash and dry your green onions, then trim off the roots as well as removing any yellowing stems;
- Finely mince the entire stalk, most importantly the flavor-packed white portion;
- Finely mince and equal amount of fresh ginger root, skin and all;
- Place your minced green onion and ginger into an oven-safe bowl (ie. ceramic, Pyrex);
- Mix in salt to taste;
- On medium heat, warm your cooking oil in a pan on your stove;
- Drop a small amount of your green onion + ginger mix into the cooking oil – if it vigorously sizzles, turn off the stove;
- Slowly pour your warm oil over top of your minced aromatics and enjoy the aromatherapy ;)
- Stir to thoroughly mix, so all the aromatics are bathed in the warmed oil;
- The sauce can be stored in your fridge for up to 2 weeks…if it lasts that long!
Fantastic for keeping the baddies at bay since there is a cold virus still making the rounds as well as the constant risk of the big “C”. And definitely recommended if you are recovering from an upper respiratory infection. The warming properties of the green onion and ginger are also lovely for circulation as well as promoting digestion.
Green onion (esp the white part of the stalk) and fresh ginger are pungent aromatics that are tasty anti-microbials. Pungent flavors have an affinity to the Lungs, which help to disperse and break-up stagnation and promote smooth flow of Qi. They can promote digestion, free up phlegm and congestion from the Lungs. They also have the action to “release the exterior” as pungent flavors are also often spicy. Pungent flavors open the pores of your skin to promote sweating and helps to circulate “Wei Qi”, the protective layer of energy circulating below the skin that keeps invading pathogens such as viruses and bacteria from entering our bodies.
The skin of fresh ginger is known of draining dampness. And if you’re using cold pressed plant-based fats such as extra virgin olive oil or unscented coconut oil, they are great for your skin as well as providing the building blocks for hormones, cell function and don’t forget your brain is 60% fat!
This sauce is 1000% addictive on chicken, fish, roasted veggies, congee or my fav, freshly cooked rice + a fried egg. I hope you love it as much as I do!
