* Exported from MasterCook *
Momofuku Ginger Scallion Sauce
Recipe By :Adapted from "Momofuku," by David Chang and Peter Meehan (Clarkson Potter, 2009).
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch scallions -- (or 2) (white and light-green parts), cut lengthwise or crosswise into thin slices (2 1/2 cups)
1/2 cup minced ginger root -- one 4-inch piece peeled and minced
1/3 cup grapeseed oil -- or other neutral oil
1 1/2 teaspoons usukuchi -- (see footnote), or light soy sauce
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt -- or more to taste
Combine the scallions, ginger, oil, usukuchi (light soy sauce), vinegar
and salt in a medium bowl; mix well to form a chunky sauce. Taste and
adjust the salt, adding more as needed. Use immediately, or cover and
refrigerate for up to 2 days.
Makes 2 1/4 cups
MAKE AHEAD: The sauce can be assembled and used right away, but it tastes
best after 15 to 20 minutes' time, which will allow the flavors to
develop. Or cover and refrigerate for up to 2 days; stir before using.
42 calories, 4g fat, 0g saturated fat, 0mg cholesterol, 120mg sodium, 1g
carbohydrates, 0g dietary fiber, 0g sugar, 0g protein.
Usukuchi is a kind of soy sauce that is lighter in color and saltier than
regular soy sauce.
Cuisine:
"Asian"
Source:
"Washington Post"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"2 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 8g Fat (93.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 213mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 1397 0 0
[Non-text portions of this message have been removed]
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment