Ginger-scallion sauce

Rachael Ray

Makes: 1/2 cup

  • 1/4 cup sliced scallions
  • 1/4 cup sesame oil
  • 3 tablespoons minced ginger
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
Combine all ingredients; let sit at least 15 minutes. Serve over chicken, stir into rice or use as a marinade.
*Chef’s note: Yum! I doubled the recipe and used half as a marinade for a beef stir fry, adding mushrooms and broccoli to the beef and stirring in the reserved half to warm through just before serving (over brown rice).
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