If you have a couple of weeks’ worth of scallions languishing in the fridge, this is a great way to use up a lot in one go: a sauce/dressing from David Chang’s Momofuku.
Ginger Scallion Sauce
2 1/2 cups thinly sliced scallions (greens and whites)
1/2 cup minced ginger
1/4 cup grapeseed or other neutral oil
1 1/2 tsp soy sauce
3/4 tsp sherry vinegar
3/4 tsp salt
Mix all ingredients together in a bowl and let sit at least 20 minutes. Pour over noodles, or cooked vegetables, or use as a dip for dumplings, or anything else you can think of.
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