Rebecca’s Recipe of the Week: Spring Onion Dipping Sauce | Canalside Community Food

Mark Bittman, whose recipe this is, writes ‘occasionally, I stumble over a culinary combination so obvious that I don’t know whether to marvel over the bad luck that has kept it from me until now or the good luck that finally brought it my way’. As recipes go, this is incredibly easy—ginger mixed with chopped spring onions, oil and salt—but it is extremely versatile. Use it as a dipping sauce for steamed chicken breast: drizzle the cooked chicken with soya sauce and sesame oil and serve with rice and this sauce. You can also stir it into plain rice or noodles, or you can eat it with steamed fish or fried tofu.

Spring onion dipping sauce
serves 4

Ingredients
4 tablespoons sunflower oil or other light vegetable oil
4 tablespoons chopped spring onions (green and white parts combined)
1 tablespoon peeled and grated ginger
½ teaspoon salt, or more, to taste

Preparation
Combine the ingredients in a bowl. Taste it, and add more salt, ginger or spring onions if you like. Spoon over steamed chicken breast or in any of the other ways described above.

Recipe adapted from Mark Bittman, The Minimalist Cooks Dinner (2001).