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  • Writer's pictureSuzanne Sng

Ginger-scallion sauce

You say scallion, I say spring onion. Or in Chinese, cong. Some people hate it, but I do love it. This sauce goes so well with noodles and dumplings (not made by me).

Serves 4 to 6


  • ⅓ cup ginger, finely chopped

  • 4 garlic cloves, finely chopped

  • 1 large bunch of scallions, very thinly sliced (about 2 cups), divided

  • ½ cup sunflower oil or other neutral oil

  • 2 tablespoons soya sauce

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon black vinegar

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon toasted sesame oil

  • ½ teaspoon sugar

  • Salt

  • Toasted sesame seeds and chili oil (for serving)

  • Cooked noodles and dumplings

Stir ginger, garlic and two-thirds of scallions in a large bowl.

Heat oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately.

Let sit 5 minutes before stirring in remaining scallions. Stir in soya sauce, vinegars, pepper, sesame oil and sugar; season with salt. Let sit to let flavours meld, 15 minutes. Taste and adjust seasonings.

Divide noodles among bowls. Top with sauce and sesame seeds, and serve with chilli oil.

Recipe adapted from Bon Appetit.

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