GINGER SESAME SAUCE RECIPES
GINGER SCALLION SAUCE (姜葱酱) | MADE WITH LAU
Learn how to make a really easy & addictive topping that pairs well with everything!
Provided by Made With Lau
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 5
Steps:
- We'll start by mincing our green onions and ginger.
- We'll heat up our wok on high heat and add corn oil.
- We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
SOY GINGER DIPPING SAUCE RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
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Calories 104.9 per serving
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Total Time 5 minutes
Calories 104.9 per serving
- Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.
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GINGER-SCALLION CHICKEN MEATBALLS WITH A SESAME-SOY GLAZE
Meatballs: We adore them, but we’ve been eating them the same way our entire life. And while there’s nothing wrong with red sauce and spaghetti, there’s a whole universe of other possibilities just waiting to be devoured. Like these ginger-scallion chicken meatballs, for example....
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Total Time 45 minutes
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Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
- 1. Make the meatballs: Preheat the oven to 400�F. Line a baking sheet with aluminum foil and spray lightly with nonstick spray. 2. In a large bowl, combine the eggs, salt, scallions, garlic, ginger and panko. Add the ground chicken and, using clean hands, mix until combined. 3. Using your hands or a spoon, form the mixture into golf-ball-size meatballs and arrange on the prepared baking sheet, spacing the meatballs about 1 inch apart. (You may need to bake them in batches.) Bake until the meatballs are browned and fully cooked (the internal temperature reads 165�F on an instant-read thermometer), 20 to 25 minutes. At this point, the cooked meatballs can be stored in an airtight container in the freezer for up to 1 month. 4. Make the glaze: In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and bring to a gentle simmer. 5. In a small bowl, combine the cornstarch with 1 tablespoon cold water and whisk to combine. Add the cornstarch slurry to the soy-sesame mixture, whisking constantly until the sauce thickens slightly. Remove from the heat and set aside. 6. To serve, gentle toss the meatballs in the glaze or serve on the side for dipping. To make a rice bowl, serve with steamed white rice and assorted raw vegetables, such as sliced carrots, sliced cucumbers, shredded cabbage and sliced scallions. Garnish with sesame seeds.
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Total Time 20 minutes
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Reviews 4
Total Time 20 minutes
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- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
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Total Time 0 minutes
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- Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.
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A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
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Total Time 20 minutes
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- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
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Total Time 0 minutes
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From foodnetwork.com
Reviews 4.3
Total Time 1 hours 0 minutes
Category main-dish
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- Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.
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