Three Dipping Sauces

Name: Three Dipping Sauces
Ingredients: 50 ml (3 tablespoons plus 1 teaspoon) peanut oil; 2 dried chillies; 3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced; 1 large knob ginger, finely diced; 2 cloves garlic; 15 ml (1 tablespoon) shaohsing wine; 15 ml (1 tablespoon) rice-wine vinegar; 2 tablespoons sea salt; 2 tablespoons superfine sugar; 100 ml (1/2 cup) Chinese black rice vinegar; 2 large knobs ginger, finely diced; 30 ml (2 tablespoons) peanut oil; 4 spring onions (scallions), sliced into rounds; 2 large knobs ginger, finely diced; 3 cloves garlic, finely diced; 2 red chillies, sliced; 60 ml (1/4 cup) bean paste; 60 ml (1/4 cup) shaohsing wine; 60 ml (1/4 cup) rice-wine vinegar; 4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

By Neil Perry

August 20, 2004

This recipe is an accompaniment for Master Stock Chicken .

Ingredients

Ginger and Shallot Oil

50 ml (3 tablespoons plus 1 teaspoon) peanut oil

2 dried chillies

3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced

1 large knob ginger, finely diced

2 cloves garlic

15 ml (1 tablespoon) shaohsing wine

15 ml (1 tablespoon) rice-wine vinegar

2 tablespoons sea salt

2 tablespoons superfine sugar

Black Vinegar and Ginger Sauce

100 ml (1/2 cup) Chinese black rice vinegar

2 large knobs ginger, finely diced

Bean Paste Sauce

30 ml (2 tablespoons) peanut oil

4 spring onions (scallions), sliced into rounds

2 large knobs ginger, finely diced

3 cloves garlic, finely diced

2 red chillies, sliced

60 ml (1/4 cup) bean paste

60 ml (1/4 cup) shaohsing wine

60 ml (1/4 cup) rice-wine vinegar

4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

Preparation

For Ginger and Shallot Oil:
Step 1
Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
Step 2
Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
For Black Vinegar and Ginger Sauce:
Step 3
Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
Step 4
You'll find this easy to make but very effective on boiled meats.
For Bean Paste Sauce:
Step 5
In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.
Step 6
Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

TagsSauce Condiment Dip Ginger Herbs & Spices Shallot Vegetable Scallion Onion Root Vegetable Dairy Free Gluten Free Easy Quick Make Ahead Meal Prep Saute Wok Cookbooks

Ingredients

Ginger and Shallot Oil

Black Vinegar and Ginger Sauce

Bean Paste Sauce

Preparation

For Ginger and Shallot Oil:

Step 1

Step 2

For Black Vinegar and Ginger Sauce:

Step 3

Step 4

For Bean Paste Sauce:

Step 5

Step 6

Recipe notes