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Ingredients

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Directions

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  • In a medium heatproof bowl, combine 1/2 cup thinly sliced scallions and 3 tablespoons minced ginger. Set aside. In a small skillet, heat 1/3 cup neutral oil (such as avocado) over medium-high until hot and shimmering, about 2 minutes. Carefully pour hot oil over scallion-ginger mixture (it will sizzle), and stir to combine. Stir 1/4 cup finely chopped apricots, 1/4 cup roughly chopped toasted cashews, 1 tablespoon rice vinegar, and 1 tablespoon reduced-sodium tamari or soy sauce into scallion-ginger mixture. Makes 3/4 cup; refrigerate in an airtight container for up to 1 week.

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Recipe by Laura Rege.

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