Ginger Green Onion Paste

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

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So, this paste. It might sound, like, weird that I’m telling you to make a paste. But, I’m pretty sure you should make it. We made it when we were making these spring rolls, and boy howdy. It was great. But it would also be excellent tossed into a stir fry or loosened up with more oil and made into a salad dressing.

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If you like ginger, most definitely try this one. It’s pretty strong in the ginger department. Also, it’s bright green. BRIGHT green. So clearly, it’s the healthiest thing you could eat. Like, ever. Duh.

Ginger Green Onion Paste (adapted from 101 Cookbooks)

  • 2 big ol’ green onions, roughly chopped
  • 2 tbsp ginger, grated or roughly chopped
  • 1/2 tsp salt
  • 3 tbsp oil (olive or vegetable or whatever you like)

Blend together all ingredients except 1 tbsp oil until a thick paste is formed. Heat the remaining 1 tbsp oil in a skillet over medium heat until it’s pretty hot, but not burning, and toss in all of the paste. Cook for a minute or so, stirring, just until super fragrant. Scoop/pour into a bowl/ramekin to cool.

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