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Sesame-Scallion Sauce

Sesame-Scallion Sauce

Ingredients

  • 1 cup coarsely chopped parsley
  • ¼ cup unseasoned rice vinegar
  • 2 Tbsp. grapeseed or vegetable oil
  • 1 Tbsp. toasted sesame oil
  • 1 serrano chile, thinly sliced

Recipe Preparation

  • Purée scallions, parsley, vinegar, grapeseed oil, sesame oil, and honey in a blender until smooth. Add half of chile and blend until incorporated; add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; chiles range in spiciness. Add more if desired, blending again to incorporate; season with salt.

  • Do Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill. Whisk to reincorporate before using.

Reviews SectionThis sauce is life. I made a tweak. I added three cloves of garlic confit, a teaspoon of fish sauce, and salt to taste. It’s next level. #cookingwithtff Everyone raves about it. I put it on everything! I even put scallion sauce on my scallion sauce.billy_thomNorwalk, CT06/22/19The brightness of the rice vinegar & parsley balances perfectly with the nutty intensity of the sesame oil. I want to put this on everything!AnonymousBrooklyn, NY02/26/19I made this with the big batch chicken thighs for a dinner party and everyone loved the sauce, myself included. the rice vinegar added just the right amount of acidity. I used the whole serrano and the sauce still wasn't spicy, just had a nice serrano flavor. I also thinned the sauce using a little extra grapeseed oil instead of water.AnonymousSanta Cruz, CA02/25/19The flavors were all wrong for my taste. :( The consistency of the sauce didn’t turn out like I thought it would, but I blame that on my poor blender and using crystallized honey.

Whole30 Hamburgers with Sesame Scallion Sauce

One of the most important aspects of the Whole30 diet is paying attention to labels and buying the best 100% grass-fed, organic meats whenever possible.

During “Whole30 March” I’ve relied on my friends at ButcherBox to fill my fridge with grass-fed beef, free range organic chicken and Whole30 approved bacon.

If you’re not familiar, ButcherBox is a high quality meat subscription service that delivers your choice of beef, chicken, pork, or a combination of meats, right to your door every 30 or 60 days! You can also add items like burgers, uncured sugar free bacon (that’s Whole30 approved and paleo!) and breakfast sausage.

I received my first ButcherBox two years ago, in April 2016, and have been hooked ever since!

I used the ground beef I received in my most recent box to create these delicious Whole30 hamburgers.


Broiled Broccoli with Spicy, Sesame-Scallion Sizzle

This post may contain affiliate links. Please read my disclosure policy.

Last summer, this spicy green bean recipe opened my eyes to the wonderful world of blistered string beans, reminding me, too, that harnessing the power of a few heavy-hitting ingredients — capers, garlic, crushed red pepper flakes — can pay off big: super-flavorful vegetables in no time.

It also reminded me of maybe the most neglected tool in my kitchen: my broiler!

In the winter, I get in such a routine of roasting sheet pan after sheet pan of vegetables for what seems like forever. But in a fraction of the time, the broiler can do similar work. The flavor of broiled vegetables is not the same as roasted — i.e., they don’t taste caramelized — but broiled vegetables are cooked nonetheless and, in some instances, cooked better.

Take for instance broccoli. What I love about a broiled broccoli spear is that its florets char, while its stems remain vibrant, brilliant green in hue with a nice al dente texture, a feat achieved in 5 to 6 minutes total.

Seasoned merely with olive oil and salt, this broccoli is delicious on its own straight from the broiler, but upon being hit with a sauce, an infusion really, made from both coconut and sesame oil, soy sauce, sesame seeds, scallions, and chili paste (Sambal Oelek or Sriracha), it becomes truly irresistible.

As with the green beans, I could eat this whole platter of broccoli alone, but when I feel like sharing, I’ll tuck them aside this warm tofu with spicy sesame scallion sauce (see below) or this broiled ginger-soy salmon, or I’ll heap them onto a scoop of this Instant Pot brown rice, crack a poached egg over top, and call dinner done.

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Sesame Scallion Tortillas and a Mother’s Day Toddler Dessert Activity

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When we lived in Los Angeles, we would go to my husband’s parent’s house on Sunday evenings. All of his immediate family was present and since there was usually 12 of us, when we ordered dinner it would feel like a Chinese buffet by the time each person had picked out an entree. Now when we have Chinese food, it feels like such a letdown to have only one dish. When my husband’s parents came up to visit us this past weekend, I decided we would have a buffet of our own! I made Spicy Hoisin Chicken, Korean Ground Beef, Sesame Scallion Tortillas, Napa Cabbage Sesame Soy Slaw, Brown Rice, Crab Rangoon, Vegetarian Spring Rolls, Sweet and Sour Sauce, Sesame Soy Vinaigrette, Spicy Mayo and Wilted Napa Cabbage Stir Fry. Most of these recipes we will save for later, but for today we will discuss tortillas! Both the Sesame Scallion Tortillas and a little Mother’s Day treat that your little one can help with.

To start, the Sesame Scallion tortillas are really no more difficult than making any other tortillas. A stand mixer and a dough hook brought our dough together in minutes and after a 15 minute resting period, they were ready to be cooked. One of my favorite recipes I’ve made from Serious Eats is the Extra Flaky Scallion Pancakes. They are amazing, and have worked perfectly for us every time. But for our Taco Tuesday purposes we needed them much much thinner. I took my favorite tortilla recipe and made some adjustments. So let’s get started.


Truth be told, since I wanted a street taco vibe for this dinner, I made a few even smaller [it would make 32 of those]. One thing to keep an eye on are rogue pink heart spoons who like to attack dough balls.

Then using your palm, flatten the balls as much as you can. Let it sit for 15 minutes, then roll as thin as you can.


Put onto a plate and cover with damp paper towel.


Recipe Summary

  • ⅓ cup hoisin sauce
  • ¼ cup barbeque sauce
  • 1 tablespoon minced fresh ginger root
  • 2 tablespoons sesame oil, divided
  • 3 cups cooked, chopped turkey meat
  • salt and pepper to taste
  • ½ cup diced green onions, divided
  • 4 English muffins, split

In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.

In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.

Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.


In a pan on med-low heat, combine soy sauce, sesame oil, vinegar, sugar, salt and pepper.

Place trimmed scallions in the mixture and cook for about 2-3 minutes, or until simmering.

Remove from heat and set aside to slightly cool.

Pound chicken until thin and dry well with paper towel. Season with salt and pepper on both sides.

Place a few scallions on one end of each chicken, and roll up the cutlets. Secure with toothpicks and slice in half.

Combine cornstarch and water with the cooled remaining sauce in the pan.

Heat a grill or grill pan to medium. Grill chicken rolls on all sides, while brushing on the sauce, until fully cooked.

Serve with more sauce on top and a general sprinkling of sesame seeds.

(instead of grill, you can cook the chicken on the stovetop or on a cookie sheet in the oven with a sheet pan underneath to catch drippings)


Sesame Scallion Lo-Mein Pancakes

This crunchy noodle pancake is filled with scallions and cilantro and is a fun starter for an Asian themed meal or just as a satisfying snack. Think of it like a Chinese noodle latke.

  • 35min Duration
  • 25min Cook Time
  • 10min Prep Time
  • 10 Servings Servings

Ingredients

  • 1 (9-ounce package) Gefen Lo-Mein Noodles
  • 1 cup thinly sliced green onion
  • 1/2 cup fresh cilantro, chopped
  • 2 eggs, lightly beaten
  • 2 tablespoon all-purpose flour
  • 2 tablespoon toasted sesame seeds
  • 2 tablespoon sesame oil
  • 1/2 teaspoon kosher salt
  • Vegetable oil for frying
  • 1/2 cup store-bought peanut sauce

Preparation

Cook noodles according to package directions. Drain, rinse with cool water and set aside.

In a large bowl, combine noodles, green onion, cilantro, egg, flour, sesame seeds, sesame oil and salt and stir well. Take a small handful of noodle mixture and form a 2-inch pancake and set on a sheet pan. Continue with remaining until all the pancakes are formed.

Fill a large skillet a 1/4 inch deep with oil and heat over medium to medium-high heat. Fry a few pancakes at a time, being careful not to overcrowd the pan. Fry about 2 minutes per side or until golden and crispy. Remove from pan and place on a sheet pan lined with paper towels. Repeat with remaining pancakes until all have been fried. Serve immediately with peanut sauce.


Ginger Scallion Noodles

Ginger Scallion Noodles. Ready in less than 15 minutes + can be made ahead of time + tastes delicious = Yes, please!

Yesterday was the 4th of July and we had lots of family fun. We headed off for the carnival, looking forward to the kids being able to get on some rides. As usual, Liam insisted on pushing Emily. He won’t let anyone else touch the stroller! Devoted older brother.

One ride immediately caught our 3 year old’s interest: “Dragon Train!” he shouted. He was just barely at the required height to get on. Turns out there were no kiddie rides for anyone under his height, so Emily, our 1 year old, had to forego rides this time.

We strapped him into the ride and he was just thrilled!

Todd and I were giddy with excitement, too. “Hi, Liam!!”

And then the dragon train started to take off! Liam’s eyes and face lit up and we cheered him on!

I’m really not sure who was more excited – Liam or us :)

We felt bad that there weren’t any rides suitable for Emily. She was such a good sport about it, sweet baby girl. She watched her brother on the rides and cheered him on. She was enjoying all the sights and sounds.

Liam’s excitement and courage inspired us adults to try one of the “big” rides. It had been a few years since we had been on this particular ride. Though nervous, we thought it looked pretty fun…from the ground anyway. Once we were up off the ground it was a whole other story!

I love fast rides, but seriously, why do we willingly DO that to ourselves.

Well, we teetered around for a bit until we regained our footing and then let Liam choose another ride.

As much as he loved the “dragon train,” he had found his soul-mate in this one!

I think he could have stayed behind the wheel all night and been perfectly happy, but after a couple more rounds it was time to head back. He ran back to Emily’s stroller and pushed her through the crowds back to the car.

After an action-packed day of fun, food and fireworks, I’m feeling a little pooped today. How about you? A quick but tasty meal was definitely on my agenda today and these Ginger Scallion Noodles fit the bill perfectly!

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Sesame Scallion Chicken

For those who are going to ask, you can cook these things in a pan with some oil or the oven too, baste with the sauce in the same way.

Because the chicken is pounded to become thinner, it will cook fine and you will not end up with raw chicken.

If you don't have ACV, go buy some because it's great to have around and like 3 dollars max but you can use any other acid or vinegar. Lime juice would probably be okay.

I just wanted to say thank you for all of the great advice you've given all over these comments!

rice vinegar would be the way to go in this sorta recipe for sure, though apple cider would be tasty too as a backup. rice vinegar is available in most grocery stores in the int'l aisle, if not next to the other vinegars.

if your grocery store is well stocked, also worth picking up some mirin (rice wine) or mirin-style seasoning to use in place of the sugar for added depth of flavor. if not using mirin, throw in a splash of white wine, sake, or dry vermouth to achieve the same pop.

Awesome! Any idea how long and what temp you should cook in the oven?

INGREDIENTS

1 ½ lbs skinless boneless chicken breasts

2 bunches scallions, roots trimmed and left whole

1 ½ tbsp apple cider vinegar

PREPARATION

In a pan on med-low heat, combine soy sauce, sesame oil, vinegar, sugar, salt and pepper. Place trimmed scallions in the mixture and cook for about 2-3 minutes, or until simmering. Remove from heat and set aside to slightly cool.

Pound chicken until thin and dry well with paper towel. Season with salt and pepper on both sides.

Place a few scallions on one end of each chicken, and roll up the cutlets. Secure with toothpicks and slice in half.

Combine cornstarch and water with the cooled remaining sauce in the pan.

Heat a grill or grill pan to medium. Grill chicken rolls on all sides, while brushing on the sauce, until fully cooked.


Reviews

Simple, delicious, and passed our “would you want this again” test with flying colors. To make this a one dish meal, I added sautéed tofu cubes to the noodles and then stirred in torn baby spinach leaves just before stirring.

Simple, versatile and solid. I highly recommend adding 1/3 cup crushed roasted peanuts and lime wedges to throw some Thai its way.

We love this! Add some chicken thighs marinated in a similar sauce, and it's fantastic. The leftovers the next day are even better. I like a bit of chili sauce on mine my husband likes as-is.

Delicious and very adaptable. I was worried the ginger would be too fibrous and overpowering but it wasn't, it softened nicely and the flavor melded well. Happy to add a learn a new technique too! (pouring hot oil over ginger garlic and scallions)

Really good. Served with baked tofu and salad. My only comment is that I did lift the noodles out of the pool of oil at the bottom of the bowl and transfer to another vessel right before serving so it was not too greasy.

Great recipe. I ate too much.

Delicious, especially with some chili oil on every bite. I added tagarashi for some extra spice. I made it with a pack of flat ramen. Served it with poached shrimp. I plan to make it again soon!

Very good as written. Made this with grilled chicken thighs. Yum!I always wonder how someone rates a recipe that they don't make? They must be rating their own recipe?

This was quite good. I served it with Baked Steelhead trout with maple/honey glaze from this site, and it was a good combination. Next time, I would double the scallions, as they kind of got lost. I couldn't find my sesame seeds (recently moved) and they would have been a good addition, as was the hot chile oil. Overall, a nice, flavorful side dish that's easy to pull together.

This is a good base recipe for some play & experimentation. I didn’t have fresh ramen, so I used the ‘hack’ with baking soda. I added roasted, chopped peanuts & some parsley at the end, along with the sesame seeds. I might try adding some poached shrimp or chicken next time, too.