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.
As a kid, I used to 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 I don’t know what it is but this sauce transforms everything to be delicious. 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 flavours actually get infused right into it.
INGREDIENTS
For this ginger scallion sauce recipe, all ingredients for this will be available at your local grocery store.
For the oil, you can use any light tasting oil like peanut oil and grape seed oils. Do not use olive oil. Olive oil has a very strong flavour which doesn’t do well in this sauce and masks the flavours of it.
PUTTING IT TOGETHER
This sauce is very simple to make and literally takes 5 minutes.
Here are the steps:
- Chop the green onions (scallions) finely
- Chop ginger up roughly and put it in a food processor until it is very fine. If you do not have a food processor, you can finely chop it by hand with a knife. The finer the better unless you like eating chunks of ginger.
- Combine the green onions (scallions) and ginger and add the salt and mix.
- On the stove, heat up the oil in a frying pan or pot until it is hot. (Viscosity of the oil will be very runny and almost smoking as well.) The oil must be hot, else it will not ‘cook’ the sauce.
- Once it’s hot, carefully pour the oil into the onion and ginger mixture. You should hear a sizzle. If you don’t, the oil is not hot enough – heat the oil up hotter and try again.
- Mix it up, and enjoy on anything!
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 – aka scallions (finely chopped)
- 5-6 slices ginger (approximately 2 tablespoons, finely chopped)
- 1/4 teaspoon salt
- 8 tablespoons flavourless oil (peanut, canola, vegetable, corn)
Instructions
- Slice the ginger and finely grind it in a food processor (or hand chop finely)
- Chop the green onions finely
- Combine the ginger and green onions into a bowl and add 1/4 tsp of salt
- Heat up the oil in a small pot until smoking and then remove from stove
- 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.
- Mix and enjoy with food! 🙂
Nutrition
- Serving Size: 1 Serving
- Calories: 243 kcal
- Sugar: 1 g
- Sodium: 2481 mg
- Fat: 27 g
- Carbohydrates: 1 g
- Protein: 0 g
Keywords: ginger scallion sauce
20 comments
[…] also need ginger scallion sauce. Incidentally, the leftovers from your Peking chicken will also give you leftover ginger scallion […]
[…] from the blog Pups With Chopsticks. I like this version of the dish because it involves boiling the oil until it’s smoking […]
I 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.
★★★
Aw 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! 🙂
[…] Water is the enemy of ginger. Even a tiny bit of condensation will contribute to mold growth. Keeping ginger in an open dish will keep it dry and fresh for a long time, about a month. Once the ginger starts shrivelling, it’s time to make some Ginger Scallion sauce. […]
Fabulous! 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!
★★★★★
Yay so happy you liked this! Definitely a favourite of mine too – such an easy way to flavour everything! 🙂
Ok 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 .
Oh 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 🙂
Love 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.
★★★★★
Loving 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.
★★★★★
I 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.
★★★★★
I love me a 4 ingredients recipe! I can see my drizzling this over literally everything. Thanks for sharing 🙂
★★★★★
That’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.
[…] You can find detailed instructions on how to make it and what to use this sauce on here: Ginger Scallion Sauce. […]
Yes! 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!
Yes! 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!
I 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 (;
GARLIC! 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! 🙂
[…] You can find detailed instructions and details of what to use this sauce here: Ginger Scallion Sauce. […]