Cantonese Scallion Ginger Dressing

Name: Cantonese Scallion Ginger Dressing
Prep time: 19 min
Cook time: 4 min
Total time: 23 min
Yield: 8 servings
Cuisine: Cantonese
Ingredients: 8 medium (about 3½ oz) (100 g) scallions, roots trimmed, washed, and dried completely, white and green parts finely chopped into pieces about ⅛ inch (3 mm) (about 1 cup); 3 tablespoons (30 g) fresh ginger, peeled and very finely minced (or grated on a microplane); 1 teaspoon (3 g) kosher salt (Diamond Crystal); ½ teaspoon (2 g) granulated sugar; ½ cup (120 ml) neutral oil (grapeseed, canola or peanut); 1 tablespoon (15 ml) light soy sauce; 2 teaspoons (10 ml) unseasoned rice vinegar; 1 teaspoon (5 ml) toasted sesame oil (optional); ground white pepper, to taste, a small pinch (optional)

From the MyKitchenBank Kitchen

A fragrant Cantonese-style dressing made by pouring shimmering hot oil over finely minced scallions and ginger. It's savory, bright and gently sharp, and it turns steamed fish, noodles, rice, tofu, blanched greens or a simple cucumber salad into something special.

Prep: 19 min
Cook: 4 min
Wait: 1 hr 5 min
Total: 1 hr 28 min
Makes: About 1 cup (240 ml), enough for 8 servings of 2 tablespoons each

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Ingredients

8 servings

8 medium (about 3½ oz) (100 g) scallions, roots trimmed, washed, and dried completely, white and green parts finely chopped into pieces about ⅛ inch (3 mm) (about 1 cup)
3 tablespoons (30 g) fresh ginger, peeled and very finely minced (or grated on a microplane)
1 teaspoon (3 g) kosher salt (Diamond Crystal)
½ teaspoon (2 g) granulated sugar
½ cup (120 ml) neutral oil (grapeseed, canola or peanut)
1 tablespoon (15 ml) light soy sauce
2 teaspoons (10 ml) unseasoned rice vinegar
1 teaspoon (5 ml) toasted sesame oil (optional)
ground white pepper, to taste, a small pinch (optional)

Equipment (7)

Sharp chef's knife and cutting board
Heatproof glass or metal mixing bowl (at least 3-cup / 720 ml capacity)
Small saucepan (1-quart / 1 liter)
Clean kitchen towel or salad spinner
Measuring cups and spoons
Long-handled heatproof spoon
1-cup (240 ml) or larger clean glass jar with lid

Steps

Before you start

Wash and dry the scallions at least 20 minutes before chopping. Any water left on them will make the hot oil spatter and will dilute the flavor.
Use a heatproof glass or metal bowl (not plastic or thin ceramic) that holds at least 3 cups (720 ml). The oil bubbles up when it hits the scallions.
Choose a neutral oil with a high smoke point, such as grapeseed, canola, peanut or avocado oil. Olive oil is too strong for this dressing.
Have a long spoon and a dry kitchen towel ready, and keep children and pets away from the stove while you heat the oil.

1
Wash and dry scallions
- Rinse the 8 scallions under cold water, trim off the root ends and any wilted tips, and shake off the water.
- Pat them with a clean towel, then lay them on a dry towel to air-dry for 20 minutes.
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Ready when: Scallions feel completely dry to the touch, with no beads of water in the white bases
Tip: Moisture is the main cause of spattering and a dull, watery dressing, so don't skip the drying.
2
Mince the scallions
- Slice the scallions crosswise into thin rounds, then run your knife through the pile a few more times until the pieces are about ⅛ inch (3 mm).
- You need about 1 cup (100 g).
- Transfer to the heatproof bowl.
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Ready when: Pieces are small and even, with no long green strands
Tip: Use a sharp knife. A dull one bruises the scallions and makes them watery.
3
Mince the ginger
- Peel the ginger by scraping it with the edge of a spoon.
- Slice it thinly, stack the slices and cut into thin matchsticks, then mince crosswise until the pieces are almost a paste.
- Measure 3 tablespoons (30 g) and add to the bowl with the scallions.
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Ready when: Ginger is minced finely enough that no piece is bigger than a grain of rice
Tip: If your ginger is fibrous, grate it on a microplane instead and discard the tough strings.
4
Add salt and sugar
- Sprinkle the kosher salt and sugar over the scallions and ginger.
- Stir with a dry spoon to spread them evenly.
- Spread the mixture into a loose, even layer so the oil reaches all of it.
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Ready when: Salt and sugar are evenly scattered through the mixture
Tip: Salt in the bowl first lets the hot oil pull flavor from the aromatics. Don't add the soy sauce yet.
5
Heat the oilOven 350°F / 175°C
- Pour the neutral oil into the small saucepan and set it over medium-high heat.
- Heat for 2 to 3 minutes.
- Test it by dropping in a tiny piece of scallion.
- When it sizzles right away and the oil shimmers, with a few faint wisps of smoke at most, it's ready (about 325–350°F / 160–175°C).
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Ready when: Oil shimmers and a test piece of scallion sizzles immediately
Tip: Don't let the oil smoke heavily. If it does, take it off the heat and let it cool for a minute, or the dressing will taste burnt and bitter.
6
Pour hot oil over
- Carefully pour the hot oil in a steady stream over the scallion mixture.
- It will sizzle and foam loudly.
- Stir right away with the long spoon to coat everything evenly.
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Ready when: Sizzling settles down in about 10 seconds, and the room smells strongly of ginger and scallion
Tip: Pour away from your body and stand back. The oil can spit even when everything is dry.
7
Stir and cool
- Stir the mixture every few minutes.
- Let it sit uncovered until it is only warm, not hot, and no longer sizzles when stirred.
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Ready when: The bowl is comfortable to touch and the oil has stopped sizzling
Tip: Adding the soy sauce and vinegar while the oil is hot makes it spit and dulls the scallions.
8
Season the dressing
- Stir in the soy sauce and rice vinegar.
- If you like, add the toasted sesame oil and a small pinch of white pepper.
- Taste with a spoonful: it should be salty, savory and gently sharp, with a clean ginger kick.
- Add a pinch more salt or a few drops more vinegar if needed.
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Ready when: Tastes balanced: salty, bright and gingery without any raw or harsh edge
Tip: Taste it with a bite of plain rice or noodle. The dressing should taste a little strong on its own.
9
Rest to meld
- Let the dressing stand at room temperature for 30 minutes so the flavors blend and the scallions soften slightly in the oil.
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Ready when: Scallions look glossy and the dressing smells rounded and fragrant
10
Jar and serve
- Stir well and spoon into a clean jar.
- Serve 1 to 2 tablespoons per serving over steamed fish, noodles, rice, tofu or blanched greens, or whisk a spoonful into a little extra rice vinegar to make a lighter salad dressing.
- Stir before each use, because the solids settle to the bottom.
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Tip: For the best flavor, serve at room temperature. If it has been in the fridge, let it stand for 20 minutes to loosen.

Good to know

Tips

Mince by hand rather than in a food processor. A processor turns the scallions into a watery paste, while hand-minced pieces stay fluffy and separate.
For a thicker sauce to spoon over fish or noodles, use the recipe as written. For a pourable salad dressing, whisk 1 tablespoon of the sauce with 1 teaspoon of rice vinegar and 1 teaspoon of water per serving.
Scale up by keeping the ratio of about 1 cup of scallions to ½ cup of oil, and pour in batches if your bowl is small to avoid overflow.
For a milder, greener flavor, use mostly the green parts of the scallions. For a sharper, more pungent sauce, use more of the white parts.

Make ahead

Make up to 3 days ahead and keep in the fridge. The flavor is best after 1 hour and stays good for several days, though the scallions gradually lose their bright green color.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: in an airtight jar, up to 5 days, with the aromatics fully covered by oil. The oil may turn cloudy and firm when cold; let it stand at room temperature for 20 minutes and stir. Freezer: up to 2 months in a freezer-safe container or ice cube tray; thaw overnight in the fridge. Do not store at room temperature for long periods, since fresh aromatics in oil can grow harmful bacteria.

Substitutions

neutral oil (grapeseed, canola or peanut) → Peanut oil or avocado oil. Peanut oil adds a traditional nutty flavor. Avoid olive oil, which has a strong flavor and a lower smoke point.
light soy sauce → Tamari or coconut aminos. Tamari makes it gluten-free. Coconut aminos are sweeter and less salty, so you may want to add a pinch more salt.
unseasoned rice vinegar → Fresh lime juice or white wine vinegar. Use the same amount. Lime gives a brighter, fresher edge.
scallions → Chives or the green tops of leeks, finely minced. Chives are milder, so use a slightly larger measure (about 1¼ cups / 110 g). Leeks should be very finely chopped and stay a little chewier.