Ginger Scallion Sauce

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.

I put this stuff on everything, especially plain rice. It’s salty, gingery, onion, 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 GINGER SCALLION SAUCE

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.

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

• Oven Roasted Five-Spice Peking Chicken
• Easy Creamy Congee

DID YOU MAKE THIS GINGER SCALLION SAUCE?

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4.79 from 19 votes

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Ginger Scallion Sauce

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.

Course Sauce

Cuisine Chinese

Keyword ginger scallion sauce

Prep Time 2 minutes

Cook Time 3 minutes

Total Time 5 minutes

Servings 1 cup of sauce

Calories 924kcal

Author Joyce | Pups with Chopsticks

Ingredients

• ▢ 5 stalks green onions/scallions (approximately 1 packed cup, finely chopped)
• ▢ 5-6 slices ginger (approximately 2 tablespoons, finely chopped or grated)
• ▢ 1/2 teaspoon salt (plus more to taste, if you like it saltier)
• ▢ 7 tablespoons oil (peanut, canola, grape, sunflower, vegetable, corn - do not to use olive oil)

Instructions

• Grate the ginger, or finely chop it. Try to chop it as fine as possible so you don't bite into chunks of ginger when serving.
• 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: 1Serving | Calories: 924kcal | Carbohydrates: 12g | Protein: 2g | Fat: 95g | Sodium: 1409mg | Fiber: 2g | Sugar: 3g

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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