Ginger-Scallion Sauce

Makes: About 1 cup

Time: 15 minutes

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The fresh, bright combination of ginger and scallions is the traditional and perfect accompaniment to Steamed Dumplings (page 356). It’s also a fabulous addition to soups and, with a bit more oil, a convenient way to start a stir-fry. Finally (well, probably not finally — you’ll think of other uses), it’s terrific on top of plain, thin, Chinese-style egg noodles.

Pouring the hot oil over the scallion-ginger-garlic mixture releases their fabulous flavor. If chopping and mincing isn’t your thing, just throw a big chunk of ginger and 3 or 4 scallions into the food processor, along with the garlic, and pulse until finely chopped but not puréed.

• ½ cup chopped scallions
• ¼ cup minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon salt, or more to taste
• ½ cup peanut or grapeseed oil

1. Stir the scallions, ginger, garlic, and salt together thoroughly in a heatproof bowl.
2. Put the oil in a small saucepan or skillet over high heat until almost smoking. Carefully pour the oil over the ginger-scallion mixture, and mix well. Serve, or cool, cover, and refrigerate for up to 3 days. Bring to room temperature before serving.

Garlic-Scallion Sauce Less complex but more powerful: Omit the ginger and increase the minced garlic to ¼ cup.

Chile-Scallion Sauce A little heat: Add 3 tablespoons (or to taste) of your favorite minced fresh chile. Reduce the ginger to 1 tablespoon or omit it entirely, and increase the garlic to 2 large cloves.