Ginger-Scallion Everything Sauce
Why This Recipe Works
by Sasha Marx
This simple-to-make ginger-scallion sauce, common in Chinese Hainan cuisine, is a great addition to your kitchen arsenal—and it’s good on everything. The sauce draws floral spice from a healthy amount of fresh ginger, which gets its kick from a compound called gingerol. Gingerol is far milder than the capsaicin in chiles. But when ginger is dried, that gingerol turns into shogaol, which is twice as spicy as gingerol. For that reason, we add a little ground ginger and white pepper (which contains the spicy compound piperine) to boost background heat. Traditionally this condiment is served with poached chicken or head-on salt and pepper shrimp (both fantastic dishes), but it goes well with pretty much anything. Toss it with hand-pulled (or store-bought) noodles as an alternative to chili oil vinaigrette or use it to dress grilled vegetables (bok choy!), meat, or fish.
Photography by Kevin White
Food Styling by Catrine Kelty