Make Basically Anything Delicious

REAL QUICK: here is a simple way to always have something dinner-ish around.

Chop a large bunch of scallions (white and green parts), two cloves of garlic, and a thumb-sized, peeled knob of ginger (I do the ginger in a mini food processor). Combine with 1 1/2 teaspoons of soy sauce, 3/4 teaspoon of sherry or rice wine vinegar, and 3/4 teaspoon of salt.

 Heat a quarter cup of grapeseed or vegetable oil, pour over the veggies, mix, and store in the fridge.

Congratulations! You just made Ginger Scallion Sauce. This recipe is a mashup of two methods - David Chang's and Francis Lam's. Says David Chang (NB: Mr. Chang is the Momofuku guy):

"If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles—lo mein, rice noodles, Shanghai thick noodles—and you're in business. Or serve over a bowl of rice topped with a fried egg.Or with grilled meat or any kind of seafood. Or almost anything."

This is pretty much true. I throw it on scrambled eggs for an easy breakfast that still feels special. You can slather it on a plain grilled chicken breast, or mix it with soba noodles, or mix it with soba noodles and then pour hot broth over everything and add some frozen veggies for a soup, or just throw it in a pan and use it as a flavor base for a bajillion Asian-inspired dishes.

Also, a little goes a long way, and in my experience the sauce keeps well in the fridge.

Ginger Scallion Sauce. Make it!