Page 31 - BACGG CNY Flipbook V2 03032021

May Young’s Ginger - Onion Sauce
Use this sauce to compliment poached white chicken, and if you have extra use
one teaspoon of this sauce to stir-fry Chinese greens in the bok choy family.

Ingredients:
Note: Use equal parts of Ginger and Green Onions. Olive oil should equal the
combined finely minced ginger and onion.

• Fresh Ginger – cut into ¾ in pieces
• Green Onions – use white and green part – cut into 1” length
• Olive oil – pour olive oil into a small pot, (do NOT put the minced ginger
onion in the pot, yet)
• Salt - to taste and this sauce is generally salty.

Directions:

1. Peel the ginger and cut into ¾ “ pieces and cut green onions cut into 1”.
Use equal portions of ginger and green onion. Put ginger and green
onions into a food processor and mince finely. Should not be any large
pieces of ginger or onion.
2. Estimate amount of minced ginger and green onions and use the same
amount of Olive oil or slightly less. Heat the oil in a sauce pan till hot, but
do NOT burn the oil. You need to watch the oil heat up and do not walk
away.
Tip: if you have a wooden chopstick, put the chopstick into the oil while
heating. The oil is hot enough when you see bubbles coming out of tip of
chopstick.
3. Turn heat off of oil and carefully spoon minced ginger/onion into the hot
oil. Stir the ginger/onion quickly and add salt to taste.
Caution: Be careful, not to splatter the oil. Use a large spoon.
4. Salt to taste – Don’t forget oil is hot, add salt as needed. Reminder this
sauce is normally salty.
5. Cool the ginger sauce then put into a glass jar. You can store safely in the
refrigerator for about 2-3 weeks. It you have too much, store half in the
freezer and defrost when you need it.

Note: My Mom, May Young, taught me how to make this recipe over 50 years
ago by telling me just the ingredients. The first time I made this sauce, I served
the sauce to my in-laws with the minced ginger and onion mixed with vegetable
oil poured right out of the bottle. They were nice and said I probably forgot
something. The simple act of heating the oil before adding the minced ginger is a
key step in making this sauce much more palatable.

Shared by Jeannie Young