Ginger Scallion Sauce (Paleo, AIP, Vegan)
If variety is the spice of life, then condiments are the key to simple variety. I call my friend Erica Strait of Foxy Falafel the Queen of Condiments for all of the creative zing she brings to her fresh and vibrant food, including the autoimmune protocol (AIP) offerings she’s including each week on Foxy’s menu. And take note: she’s selling AIP condiments – and bone broth! – from her store. If you’re a local health minx, get thee to Foxy.
In the meantime, I’m including my second version of Ginger Scallion Sauce for your home condiment arsenal. This stuff – it is just glorious. I raved and raved a few years back (as I do) about the Momofuku version of Ginger Scallion Sauce. That version is unheated so it’s as bright and snappy as David Chang himself, and it’s AIP adaptable!
This version is via Francis Lam, also a bright and snappy dude, but the oil is heated before being dumped over scallions, ginger, and salt. It sizzles and pops and smells amazing, with a mellower finish than the raw version, and you’ll find yourself eating it on really just EVERYTHING. Trust me. But in case you need ideas, think every kind of fish/shellfish, every kind of vegetable, stir-fries, hashes, swirled into soups, spooned over roast pork, beef, or chicken…seriously, spooned over roast chicken would be almost obscene. I’ll revisit that idea soon.
We made the sauce this past weekend at the Paleo Sunday Suppers class I teach quarterly at Kitchen in the Market (thanks to the lovely Amanda Paa of HeartBeet Kitchen for the pic!). The class did an incredible job of whipping up Chicken Lo Mein, Coconut Pork Lettuce Wraps, Quick Pickled Vegetables, and Weeknight Pho with Spiralized Daikon Noodles. I’ll share the lo mein recipe with you soon because hot damn, those of us who primarily live without noodles get a little giddy when we find a nice grain-free option. I used Korean sweet potato starch noodles from United Noodles and they rocked. The next class is July 26 from 4-7pm (register here). It’s hard to imagine, but we’ll be swimming in fresh vegetables, so plan on fast, creative ideas for your garden bounty or CSA box.
I’ll be teaching other classes soon too, so stay tuned for dates/places. My focus is always on flavorful, weeknight, grain-free meals for a few people or for many. I tailor classes for all sorts of food sensitivities and eating styles – because hey, I’m right in there too – so definitely send me a note if you’d like to do a class in your home or meet one-on-one to talk about cleaning up your daily eats, managing a CSA box, or optimizing your gut health. Summer is almost upon us and it’s nice to feel depuffed, clear-skinned, and energized. #vroom
And don’t forget! Mother’s Day is around the corner and Twin Cities Chef’s Table would make a lovely gift… 🙂
Francis Lam’s Ginger Scallion Sauce
Makes about 1 cup (a little goes a long way; keeps in the fridge for up to 2 weeks)
Note: The instructions below outline chopping the ginger and scallions in a food processor and it works like a charm! But I myself prefer to hand chop the ginger and scallions into a very fine dice – both the ginger and scallions, especially the scallions, have a milder and more balanced taste. See which you prefer! Also, if you have a garden full of chives, substitute chives, you’ll love it.
1 ounce ginger, peeled and cut into ½-inch chunks
1 bunch (about 4 ounces) whole scallions, cut into 1-inch lengths
½ cup high-heat (filtered) avocado oil
Whirl the ginger in a food processor until it’s finely minced, but not puréed (meaning stop before it gets liquidy and pasty). Put it in a wide, tall, heatproof bowl, several times bigger than you think you need. For real. The bowl matters. Use a cooking pot if you have to, because when that oil gets in there, the sizzle is going to be serious business.
Mince the scallions in the food processor until they’re about the same size as the ginger. Add them to the ginger.
Salt the ginger and scallion like they called your mother a bad name and stir well. Taste. It won’t taste good because that much raw ginger and scallion doesn’t really taste good, but pay attention to the saltiness. You want it to be just a little too salty to be pleasant, because you have to account for all the oil you’re about to add.
Heat the oil in a pan until you just start seeing a lot of shimmer and movement, and pour it into the ginger scallion mixture. It’s going to sizzle and bubble like a science-fair volcano, and it’s going to smell awesome. Don’t stick your face in it. You wouldn’t stick your face in lava, would you? Give it a light stir with a heatproof spoon.
Let cool to room temperature. Keep it in the fridge, for whenever you want to be one spoonful away from deliciousness.
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