Ken Hom

Ginger-Spring Onion Sauce

Preparation info

  • 2 fl oz

    • Difficulty

      Easy

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong
Fragrant Harbour Taste

By Ken Hom

Published 1989

  • About

This childhood favourite of mine is very popular in Hong Kong. I have often wondered how such a southern Chinese sauce made it across the Pacific to Chicago. No matter; it is delectable wherever one may be.

Ingredients

  • 2 teaspoons finely chopped ginger
  • 2 tablespoons finely chopped whole spring onions
  • ½

Method

Combine the ginger, onions, salt and soy sauce in a small dish. Heat the oil in a saucepan or wok and, when it is smoking, pour it over the mixture. Use at once.