Garlic-Ginger-Scallion Stir Fry Sauce


		GARLIC-GINGER-SCALLION STIR FRY SAUCE 1⁄2 cup minced garlic 1⁄2 cup minced ginger 1 cup scallion, chopped 1⁄4-inch thick 1 cup shaoxing wine 1⁄2 cup soy sauce 4 cups chicken stock 2 tablespoons sesame oil Grapeseed or canola oil to cook Kosher salt and freshly ground black pepper, to taste Makes 4 cups In a wok or sauté pan coated lightly with grapeseed or canola oil over medium- high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes. Deglaze with shaoxing and reduce by 50 percent. Add soy sauce and chicken stock and reduce by 25 percent. Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge. 1⁄2 cup minced garlic 1⁄2 cup minced ginger This easy stir fry sauce features three main flavors in Chinese cooking: ginger, garlic, and scallion. Adding this sauce to chicken, seafood, beef, or veggies creates a quick, healthy dinner that is way better than any Chinese takeout.
Garlic-Ginger-Scallion Stir Fry Sauce Bok Choy 101 P.E.I. Mussels and Chinese Sausage Chicken and Maitake Mushroom Stir Fry Michael Lomonaco’s Pecan-crusted Chicken Breast with Garlic-Ginger-Scallion Vegetable Stir Fry RECOMMENDED BEVERAGES William Fevre Chablis Where: Chablis, France Grape: Chardonnay Style: This is an exceptionally crisp wine from the revered Chablis in the northern Burgundy region of France. It is rich with green apple flavors and stony elements and is especially good and affordable at the “premier cru” level. Bonny Doon “Le Cigare Volent” Where: Santa Cruz, California Grape: blend of Syrah, Grenache, and Mourvedre Style: Though a blend, this wine features predominantly the syrah grape which translates into a mellow fruit with dark undertones of smoke, anise, and leather. The higher acids make it ideal for richer Asian dishes, while the dark flavors work well with ginger, garlic, and scallion.
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