Ginger scallion oil aka magic sauce
Alcoholic beverages
My friends in college called this Magic Sauce because it's so damn tasty, cheap and easy to make. It converted ginger-haters. Some recipes call for adding soy and vinegar to give it more complex flavors, but I like to keep it simple with a twist. By pouring hot oil over the remaining ingredients, the sauce is cooked and then cooled in an instant. The resulting flavors are partially cooked, partially raw, and completely delicious. <br /> <br />Goes great on poached chicken (like a Hainan Chicken), grilled pork and almost any other meat. It transforms an ordinary bowl of rice or noodles and also does wonders as a sauce starter for sauteing vegetables.
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