Stir-fried Scallions and Ginger
The secret to this dish is the sear. You want the aromatics to soften without losing their structural integrity, creating a contrast between the sharp bite of fresh ginger and the mellow sweetness of charred scallion whites.
Control the heat to avoid burning
Keep your ingredients within reach. The entire process takes less than three minutes once the oil hits the pan.
- Wok or heavy-bottomed carbon steel skillet
- Chef's knife
- Spider strainer or slotted spoon
What goes in.
- 1 bunchscallions, cut into 2-inch lengths
- 2 inchfresh ginger, julienned into matchsticks
- 3 tbspneutral cooking oil, such as grapeseed or canola
- 1 tspsoy sauce
- 1/4 tspfine sea salt
The shimmering oil test
Wait until the oil begins to shimmer and thin smoke wisps off the surface before adding the ginger; this ensures an immediate sear rather than an oily soak.
The method.
Prepare the aromatics
Cut the ginger into thin matchsticks to ensure even cooking. Keep the white parts of the scallions separate from the green tops.
Sear the ginger and white parts
Heat the oil in the wok until very hot. Add the ginger and the white scallion pieces. Toss constantly for 60 seconds until the ginger edges turn light brown.
Wilt the greens
Add the scallion greens. Stir for another 30 seconds until they just begin to collapse and turn a bright, vivid green.
Season
Remove from heat immediately. Toss with salt and soy sauce, and serve while the steam is still rising.
Other turns to take.
Spicy Version
Add two crushed dried red chilies to the hot oil at the same time as the ginger for a deeper heat.
Sesame Finish
Drizzle a few drops of toasted sesame oil over the dish after removing it from the heat.
When it doesn't go to plan.
Dry the scallions thoroughly after washing; excess water will cause the oil to splatter violently.
Do not crowd the pan; if the scallions are piled high, they will steam rather than sear.
Use a spider strainer to lift the aromatics out of the oil if you prefer to leave the excess fat behind in the pan.
The ones that keep coming up.
Can I use ground ginger instead of fresh?
No. The texture and water content of fresh ginger are essential for the sear that defines this dish.
How do I know when the scallions are done?
Look for the green parts to transition from rigid and bright to slightly limp and dark olive-green.
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