* Exported from MasterCook *
Asian Ginger Scallion Hot Oil Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 green onions -- minced
1/2 teaspoon finely minced garlic
1 tablespoon freshly grated ginger root
1/2 teaspoon minced red chillies
1/4 teaspoon rice vinegar
1 pinch sea salt -- generous
1/3 cup high-heat cooking oil -- (peanut oil or as preferred)
In a heatproof dish, combine the green onions, garlic, ginger, chillies, rice vinegar and salt. In a wok, heat up the oil. When the oil is hot and just starting to smoke, carefully pour the hot oil into the heatproof dish on top of the ingredients. It will sizzle - please be careful!
Makes 1/3 cup (4 generous two-tablespoon servings).
AuthorNote: Here's proof that you don't need to add ingredients to a wok to fry. If you pour hot cooking oil over herbs or aromatics, the heat of the oil will "pow" or flash-fry the ingredients, releasing its aromas, and natural oils while keeping them bright and fresh. This is my magic condiment, transforming a plain, poached [2Favorites} into an explosion of vibrant flavors. I also use it for any steamed or fried [cFavorites}
Cuisine:
"Asian"
Source:
"The Steamy Kitchen by Jaden Hair, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"1/3 cup"
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Per Serving (excluding unknown items): 163 Calories; 18g Fat (97.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 1074
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