Wednesday, January 9, 2013

Ginger Scallion Sauce

Ginger Scallion Sauce
I've had the Momofuku cookbook for a few months now, but haven't had the time to do anything more than page through and long for its porkiness... hopefully that will change over the coming weeks as I try to do some recipes from each of my new cookbooks.

Now this isn't exactly a Momofuku recipe... though you will find a ginger scallion sauce recipe within it's pages... this is Francis Lam's version of said recipe, though of course the sauce is a traditional Chinese one and was invented by neither. The Momofuku version has soy sauce and vinegar added in but Lam's is just ginger, scallions, and oil. The other key difference is that instead of just letting the cold ingredients hang out together for a bit, Lam has you get the oil smoking hot before pouring it over the scallions and ginger... which I suppose is slightly more dangerous, but loads more fun. I also appreciated the usage of a food processor for the ginger and scallion mincing, which makes this a quick recipe indeed.

Noodles with Ginger Scallion Oil and Seared Tofu

Ginger scallion sauce can be used on just about anything, but I think it shines best on noodles. I think of it as another form of ramen hacks (you could even use it as a ramen hack)... take some drained cooked noodles (rice, soba, udon, ramen, whatever) and mix in a couple of spoonfuls of your ginger scallion sauce. Then top with seared tofu and/or the steamed or pickled veggies of you choice. Season with some soy sauce and hot pepper and dinner is served.

What you see above is cooked instant yakisoba noodles (no seasoning packets used) and some tofu I pressed and subsequently marinated in soy sauce before searing. Simple but delicious.

This stuff really is a revelation and I suggest you make it as soon as possible.