A versatile herbal sauce packed with nutritious chives and ginger. This recipe recreates a professional taste by using anchovies as a substitute for Chinese salted fish (Ham Yui). Perfect for rice, tofu, noodles, and more! Stores in the refrigerator for 2-3 weeks.
Ingredients
Main Ingredients (For Meal Prep)
- Chives 4 bunches
- Ginger 100g
- Canned Anchovies 1 can
- Anchovy Paste 1 tube
Seasonings
- Taihaku Sesame Oil 300ml
- Shaoxing Wine 2 tbsp+
- Black Pepper (to taste)
- Granulated Sugar 1 tsp
Steps
- Finely chop 4 bunches of chives.
- Finely chop 100g of ginger.
- Heat 200ml of Taihaku Sesame Oil in a pot over low heat.
- Add the chopped ginger to the heated oil and gently sauté until fragrant.
- Add 1 can of anchovies and 1 tube of anchovy paste. Mash the anchovies and heat over medium-low heat, stirring.
- Add half of the chopped chives and stir-fry to coat with the oil.
- Add 2 tbsp+ of Shaoxing Wine and mix.
- Add the remaining chives and simmer over medium heat for about 5 minutes, stirring occasionally, until the chives release their moisture.
- Add black pepper (to taste), the remaining 100ml of Taihaku Sesame Oil for finishing, and 1 tsp of granulated sugar. Simmer until the moisture evaporates and everything is well combined.
- Transfer the finished Emerald Sauce to a clean container. Once cooled to room temperature, store in the refrigerator.
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