Seasonal cooking from the pond house kitchen.
W The Walsh Kitchen Sarasota · Est. 2026
Account 0
Recipes Appliances Membership Journal About Contact FAQ Careers
All recipes Breakfast & Brunch Soups & Stews Salads & Grain Bowls Pasta & Noodles Pizza & Flatbreads Burgers & Sandwiches Seafood Poultry Beef & Pork Vegetarian & Vegan Rice & Grains Asian Stir-Fry Mexican & Latin Mediterranean Indian Baking & Bread Desserts & Sweets Cakes & Pastries Drinks & Smoothies Grilling & BBQ
Home / Grilling & BBQ / Ginger-Scallion Cantonese Burnt End
Grilling & BBQ · Members

Ginger-Scallion Cantonese Burnt End

Our take on Ginger-Scallion Cantonese Burnt End, tuned for a home kitchen.

Rating4.1 ★
Total time65 min
Serves6
LevelEasy
Prep 20 min · Cook 45 min · 731 reviews
Juicy cheeseburger with double patties and fries served on a wooden board.

Method

  1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
  2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
  3. Turn the heat up, add the burnt end, and cook until deeply browned and aromatic.

This is a members' recipe

Unlock the full method, ingredient notes, and every other premium recipe with a membership.

More

From Grilling & BBQ

See all →