Cilantro Stem and Ginger Scallion Sauce

Name: Cilantro Stem and Ginger Scallion Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 1 cup Fresh cilantro stems and leaves (Coarsely chopped; use the tender stems and some leaves together); 2 Scallions (Coarsely chopped); 1 tbsp Fresh ginger (Peeled and finely chopped or grated); 1 tbsp Soy sauce; 1 tbsp Rice vinegar; 0.5 cup Neutral oil (Such as grapeseed, canola, or other mild-flavored oil)

Recipe by Christopher Kimball’s Milk Street

This recipe first appeared on Christopher Kimball’s Milk Street. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Anonymous on SeeMeCook

A fresh, balanced herb sauce that uses the tender stems and leaves of cilantro with scallion, ginger, soy sauce, vinegar, and oil. Spoon it over grilled meats, scrambled eggs, vegetables, rice, or other finished dishes.

Time: 15 minutes
Equipment: Stovetop, grill, and blender
Good for: Snacks
Cuisine: East Asian
Contains: Gluten and soy
Diet: Vegan

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

6 servings

OriginalUSMetric

1 cup Fresh cilantro stems and leavesCoarsely chopped; use the tender stems and some leaves together16 g
2 ScallionsCoarsely chopped30 g
1 tbsp Fresh gingerPeeled and finely chopped or grated6 g
1 tbsp Soy sauce16 g
1 tbsp Rice vinegar15 g
½ cup Neutral oilSuch as grapeseed, canola, or other mild-flavored oil110 g

Weights are estimates. Together, the ingredients weigh about 190 g before cooking, which is about 30 g per serving.

Steps

Wash and dry the cilantro thoroughly. Trim away any tough or dried stem ends, then coarsely chop the tender stems and leaves. Chop the scallions and prepare the ginger.
Add the chopped cilantro, scallions, ginger, soy sauce, and rice vinegar to a food processor or blender. Pulse until the herbs and aromatics are finely chopped but still retain some texture; scrape down the sides as needed.
With the processor running, slowly stream in the neutral oil. Continue processing until the mixture is evenly combined and spoonable, with visible flecks of cilantro and scallion.
Transfer the sauce to a small saucepan and warm over medium-low heat for about 5 minutes, stirring occasionally, just until fragrant and slightly softened. Do not let the oil smoke or allow the herbs to brown.
Taste and adjust the balance with a little more soy sauce or vinegar if needed. Serve warm or at room temperature as a finishing sauce for grilled meats, scrambled eggs, vegetables, or other dishes.

Notes

The source says the sauce makes about ¾ cup and takes 5 minutes to cook. To store, place plastic wrap directly on the surface of the oil and refrigerate for up to a couple of days. The exact ingredient quantities and method were not visible in the supplied source, so the ingredient amounts and detailed steps are approximate reconstructions from the recipe description.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 166
Protein: 0 g
Carbs: 1 g
Fat: 18 g
Fiber: 0 g

Where the calories come from

Neutral oil97%
Scallions1%
Soy sauceUnder 1%
Fresh gingerUnder 1%
Fresh cilantro stems and leavesUnder 1%
Rice vinegarUnder 1%

sauce
condiment
vegetarian
gluten-free adaptable
no-waste
herb-based
make-ahead
East Asian-inspired

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