Posted on by Creative Co-Op

Ginger Scallion Everything Sauce

Our Ginger Scallion Everything Sauce is one of the necessities in your fridge. Ginger and scallions combined with tamari and sherry vinegar make a sauce perfect for any dish. Stir into a bowl of lo mein or rice noodles, use as a dressing or marinade, or top your morning eggs. Light, versatile sauce good for use on meat, egg, and vegetable dishes.

Recipes:

Fried Rice with Ginger Scallion Sauce INGREDIENTS: 2 ½ c Water 1 c Rice 1 Tbsp Vegetable or Olive Oil 1 tsp Sesame Oil Drizzle of Chili Oil (optional) ½ c F+F Ginger Scallion Everything Sauce 2 Eggs, beaten (optional) 5-6 Scallions, sliced very fine 1 small bunch Parsley, chopped INSTRUCTIONS: 1. Bring water to a boil in a 2-quart saucepan. Add the rice, stir, then cover & lower heat to a simmer. Cook for about 45 minutes or until tender. Put in the fridge to cool. 2. Heat the oils over medium-high heat in a large frying pan until quite hot. 3. Add F+F Ginger Scallion Everything Sauce & cook for about a minute. Do not let it burn. 4. Add the cooled rice & toss to coat with oil and sauce. 5. Cook, stirring, for about 2-4 minutes or until the liquid has evaporated. 6. Add eggs, if desired, and stir until incorporated & cooked through. 7. Add the scallions and parsley & cook for another minute, or until everything is warmed. Enjoy!

Scroll to recipe list

Shrimp Egg Foo Young SERVINGS: 4 INGREDIENTS: 4 large Eggs plus 1 Egg Yolk 4 c Fresh Bean Sprouts ⅓ c Sliced Green Onion, plus 2 Tbsp for garnish 1 c Diced Cooked Shrimp, or substitute pork or chicken 1 tsp Garlic, minced 2 Tbsp F+F Ginger Scallion Everything Sauce 2 Tbsp Vegetable Oil GRAVY: 2 c Chicken Broth 2 Tbsp Cornstarch 1 Tbsp Sugar 2 Tbsp Rice Wine Vinegar 2 Tbsp F+F Ginger Scallion Everything Sauce 2 Tbsp Soy Sauce INSTUCTIONS: 1. Beat the eggs in a medium bowl, then stir in bean sprouts, green onions, shrimp, garlic & F+F Ginger Scallion Everything Sauce until well combined. 2. Heat oil in a skillet over medium heat & scoop about ½ cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 3-4 minutes. Repeat until all mixture has been used, setting cooked patties aside & keeping them warm. 3. For the gravy, whisk together the chicken broth, cornstarch, sugar, vinegar, soy sauce & F+F Ginger Scallion Everything Sauce in a medium sauce pan over medium-low heat until the sauce simmers and thickens, about 5 minutes. 4. Spoon the sauce over the patties & serve! Enjoy!

Scroll to recipe list

SCROLL TO TOP