A quick ginger scallion sauce made in 5 minutes with 4 ingredients that is full of flavor and honestly one of the greatest sauces you’ll ever try.
Last updated March 25, 2019.
I put this stuff on everything, especially plain rice. It’s salty, gingery, oniony and delicious. What’s odd is I was not really a fan of ginger but the ginger melds into the green onions so well that it transforms the sauce to an explosion of flavor. I’m serious!
Don’t be alarmed with the amount of oil in this sauce, this sauce is supposed to have a bit of oil it in, the green onions and ginger flavors actually get infused right into it the oil so you can use the oil as well.
INGREDIENTS
For this ginger scallion sauce recipe, all ingredients for this will be available at your local grocery store.
Oil: Any type of oil works for this recipe, but a heavier flavored oil (like olive oils) will overpower the flavor of the sauce so avoid using that if possible.
HOW TO MAKE GINGER SCALLION SAUCE
This sauce is very simple to make and literally takes 5 minutes.
- Chop the green onions (scallions) finely
- Grate the ginger, or chop it very finely
- Add the green onions (scallions), ginger and salt into a small bowl and mix everything together
- On the stove, heat up the oil in a frying pan or pot until it is hot and smoking. The oil must be hot, to ‘cook’ the sauce.
- Pour the hot oil into the bowl with the green onions. You should hear a sizzle. If you don’t, the oil is not hot enough – heat the oil up hotter and try pouring it on the green onions again.
- Mix it up, and it’s done!
WHAT TO USE IT ON
Everything and anything, but if you must choose here are a few suggestions:
- Noodles (soup noodles or fried noodles)
- Rice (fried, steamed or plain)
- Seafood
- Any type of meat, especially roasted or grilled meats
- Congee
RECIPES THIS SAUCE PAIRS WELL WITH
Enjoy!
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PinDescription
A quick ginger scallion sauce made with 4 ingredients that is full of flavour and honestly one of the greatest sauces you’ll ever try.
Ingredients
- 5 stalks green onions/scallions (approximately 1/2 cup, finely chopped)
- 5–6 slices ginger (approximately 2 tablespoons, finely chopped)
- 1/2 teaspoon salt (plus more to taste, if you like it saltier)
- 7 tablespoons flavorless oil (peanut, canola, grape, sunflower, vegetable, corn – try not to use olive oil)
Instructions
- Grate the ginger, or finely chop it. The finer the better so you don’t bite into chunks of ginger.
- Chop the green onions finely. Use the whole green onion, the greens, and the whites but discard the very end of the white where the roots are.
- Combine the ginger, green onions and salt into a small bowl and mix together
- Heat up the oil in a small pot until almost smoking (add a small piece of green onion into it to test if it’s hot enough, if it sizzles the oil, it’s good to go).
- Pour the hot oil into the ginger onion mixture. (You should hear and see it sizzling. If you don’t, the oil wasn’t hot enough – re-heat the oil until it is hot again and pour it onto the green onions.)
- Mix everything together and it’s done! ?
Notes
- This sauce can keep for up to 1 week and should be stored in the refrigerator when not being used.
- Stronger flavored oils like olive oil can overpower the flavor of the sauce
Nutrition
- Serving Size: 1 Serving
- Calories: 924 cal
- Sugar: 3 g
- Sodium: 1409 mg
- Fat: 95 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
Keywords: ginger scallion sauce
Iñigo says
05.08.2019 atSuper sonic recipe !!!
I added two cloves of garlic and green chilies!!!!
Perfect for my grilled prawns and chicken !!!
Tried it also as a congee toppings , marvelous!!!!!
★★★★★
Eaglestar says
03.24.2019 atSorry, forgot the second question. How long will this keep on the shelf? Need refrigeration?
Joyce says
03.25.2019 atHiya Eaglestar,
You should refrigerate it if you are not using it. I would only keep it for 1 week in the fridge – I usually make it in a small batch.
Thanks for pointing this out as well! I will update my website with this information. 🙂
Eaglestar says
03.24.2019 atI have not made this but have a question. It does not say in the recipe so I assume you use the ENTIRE scallion, not just the green?
Joyce says
03.25.2019 atHi Eaglestar,
Yup, you use the white and the greens of the scallion! 🙂
Lee Ann Carr says
10.17.2018 atI made Five Spice Chicken last night, so I made this sauce to go with it. I was less than impressed. Thought it was way too oily although the flavors were good. I will try it again but I will reduce the oil way down (at least a Tablespoon – maybe more) and add at least another 1/4 tsp of salt.
★★★
Joyce says
10.23.2018 atAw sorry to hear this didn’t turn out for you 🙁 I tend to make this sauce a bit less salty as they do in restaurants to give it a fresher flavor so you can taste the green onions better but yes definitely adjust the salt to your liking! I should probably mention in the recipe that the green onion bunches I buy are usually insanely large so I get a lot of green onions out of it so this may be a factor as well since it would need a bit more oil to coat and cook the green onions. Happy you wrote to me to tell me about your experiences and that you tried it! 🙂
Jane says
03.30.2018 atFabulous! I think I’ll put it on everything. It was perfect on the Roasted Five Spice Chicken. Looks like I have a new favorite! Thank you!
★★★★★
Joyce says
04.02.2018 atYay so happy you liked this! Definitely a favourite of mine too – such an easy way to flavour everything! 🙂
Alex R says
03.18.2018 atOk I’ve made variations of this sauce and this is my personal twist . Couple of tablespoons of finely chopped cilantro, splash of sesame seed oil , splash soy sauce . I also roast whole garlic cloves and add some of the purée with this ginger and scallion sauce. I’ve seen variations of salt in this sauce at various canto BBQ places where it can be quite salty but I err on the side of freshness .
Joyce says
03.19.2018 atOh my gosh Alex! Yes yes and yes to all of this! Your personal twist sounds super crazy fantastic – I totally love how you switch up the sodium with soy and roasted garlic belongs in everything haha! I am definitely going to be making this and I can see this being my new fave way to enjoy this sauce. Thanks so much for sharing your recipe with me, I am so super duper happy right now about this! haha 🙂
swathi says
02.20.2018 atLove this ginger scallion sauce it sound so simple but delicious. I like that you made the sauce without addition of soy sauce. I add soy sauce to scallions always. I will try your version next time.
★★★★★
[email protected] says
02.20.2018 atLoving the sound of this sauce! I bet it would be great on many things and even better that it only takes 5 minutes to make.
★★★★★
Veena Azmanov says
02.20.2018 atI love anything ginger. Scallions always give such a burst of flavor. I bet this would be perfect with my noodle recipe tomorrow. Going to have to try this soon.
★★★★★
Chris says
02.20.2018 atI love me a 4 ingredients recipe! I can see my drizzling this over literally everything. Thanks for sharing 🙂
★★★★★
Helene D'Souza says
02.20.2018 atThat’s a cool sauce! Will try it next time over fried noodles. And over Congee? That’s brilliant and should turn fasting season for some of us more fun. not that I am fasting.
Marie @ Yay! For Food says
03.07.2017 atYes! This sauce is awesome! We usually add garlic as well and a lot of salt (my family loves salt, lol). I have mostly had it with boiled chicken with a little bit of oyster sauce too! Yum!
Joyce says
03.08.2017 atYes! That was how I had it growing up too! Lots of salt with boiled chicken and oyster sauce! 😀 I never tried it with garlic that sounds like it would be fantastic!
heather (delicious not gorgeous) says
02.27.2017 atI LOVE THIS SAUCE. normally my family adds garlic too, but otherwise it’s the same (: i grew up having this over boiled chicken and crab and rice, but it’s definitely better over crab and rice than it is over chicken (;
Joyce says
03.01.2017 atGARLIC! That’s brilliant! I need to try that! 😀 I have never had it with crab before, woo what a way to broaden my tastebuds! 😀 haha and I SO have to agree with you there – it’s better over rice than chicken. haha! 🙂