Hot oil is an easy way to enhance the flavors of aromatics such as scallions and grated fresh ginger. The hot oil draws out their flavors and aromas but still leaves them tasting fresh. Pile the ginger and aromatics over your dish, drizzle with hot oil, then toss. Finish with soy sauce and unseasoned rice wine vinegar. This works for all manner of vegetables, from broccoli and cauliflower to tender green beans, shredded carrots and julienned sugar snap peas. Hardier vegetables should be blanched in salted water until just tender, then drained. The technique also works on protein, such as poached fish or shrimp, chicken or tofu.
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177 Milk Street Hot Oil-Flashed Chard with Ginger, Scallions and Chili | |
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| How-to & Style | Upload TimePublished on 9 Mar 2017 |
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