Best of the week....Seared Spring Onion Sauce

Today I tried to put one of my weetbix into the coffee plunger. I am all for experimenting in the kitchen, but I suspect a plunged weetbix would not be very good, and certainly not a suitable replacement for my beloved morning coffee. So it would appear I am tired. Tired I may be, but I did wake up in a celebratory mood, The Boss has stopped waking three times in the night, he is now waking at 4am, which in my new found world, is something to rejoice. I hate to think what I was eating for breakfast when he was waking at 10, 1 and 4!

This week I found a fabulous recipe in my beloved Stephanie Alexander 'the cook's companion'. What a wonderful book, it is literally the A-Z for cooking. This recipe is incredibly simple, and used a method I had never thought of employing.

SEARED SPRING ONION SAUCE
4 SPRING ONIONS, finely chopped (I creep into the green bits, as I like the colour, but its up to you if you prefer using only the white section)
1 tspn FRESH GINGER, finely chopped
1 tspn GARLIC, finely chopped (that's about 2 cloves)
1/4 cup light vegetable OIL (I use rice bran oil and it works just fine)
1/4 cup SOY SAUCE
1 tbspn rice wine of dry sherry (I have neither, but threw in some rice wine vinegar)
1 tspn SESAME OIL

Mix the spring onion, ginger, and garlic in a heat proof bowl.

Heat oil until just smoking hot and pour it over the contents of your bowl. There will be a brilliant sizzle as the oil hits the bowl.

Stir, and add the remaining ingredients. The oil does separate, so have a whisk handy to give it a good mix before drizzling.

We had this sauce drizzled over some poached chicken and steamed asian greens with a bit of rice and it was delicious. Mr Hooper commented that it tasted very 'authentic', which translated, means it tasted like a stir fry from the local Chinese take away. I think that it is a huge compliment to the recipe, as we both love a good stir fry from the local Chinese take away! This could be our takeaway replacement, as its cheaper and MSG free, something I am happy to give up (even if it makes food taste awesome!).

I think this sauce is going to be super versatile, next time I am going to toss it through some egg noodles and serve with grilled prawns...YUM! Let me know how you served the sauce so I can add other combos to my repertoire.

Have a fab Friday!