Take a cue from Sichuan cooking and add bright, fresh 'ginger juice' flavor to your next veggie side. fuchsiadunlop shows us how to master the invigorating sauce at home.
, and there may be none further from the realm of prickly Sichuan peppercorns and fiery chilies than"ginger juice" sauce.
Used on cold dishes, particularly vegetable ones like blanched green beans or spinach, this sauce has a light, bright quality that Fuchsia compares to a vinaigrette. The balanced combination of Chinkiang vinegar, finely minced ginger, and sesame oil enhances the clean and fresh flavor of the vegetables without weighing them down.
Ginger juice flavor is important on the Sichuan table as a whole, thanks to its ability to mollify the stronger, often intensely spicy and tingly flavors that characterize many of the region's classic dishes. It's an incredibly simple preparation, best mixed together shortly before serving, but Fuchsia's demonstration in the video above underscores just how essential good knife skills are to the sauce's success.
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