A quick and easy homemade 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.
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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 into an explosion of flavor.
This is literally the best Chinese condiment ever invented, next to chili oil.
This easy Chinese ginger scallion sauce is most popularly known as the sauce you serve with Chinese white cut chicken (aka Cantonese poached chicken) and Hainanese chicken, but it also pairs wonderfully with my Oven Roasted Peking Chicken recipe as well, so don't be afraid to try this sauce on any type of meat.
Don't be alarmed by the amount of oil in this sauce, this sauce is supposed to have a bit of oil it in, which is why it is also sometimes called ginger scallion oil. The green onions and ginger flavors actually get infused right into it the oil so you are supposed to also use the oil to flavor your dishes as well.
Ingredients for Ginger Scallion Sauce
- Scallions\Green Onions - Green onions (aka scallions) are the main star of this sauce and you cannot substitute this out.
- Ginger - You must use fresh raw ginger for this recipe.
- Neutral 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. I like to use avocado oil, vegetable oil, peanut oil, canola oil, or corn oil but avocado oil is my go-to because of its high smoking point.
- Salt - To keep things traditional and simple I use salt to give this sauce its savoriness. You can also use soy sauce as well in place of salt.
- Garlic (Optional) - Although this is not a traditional ingredient in this ginger scallion oil, adding 1 clove of grated garlic will also give you some wonderful extra flavors as well.
Difference Between Green Onions and Scallions
They are actually the same thing with different names. Some call it green onions, others call it scallions and they both can be used interchangeably.
They both taste the same and can be used the exact same way. So any recipe that uses green onions, can also use scallions as well and vice versa.
How to Make Ginger Scallion Sauce
This green onion and ginger sauce is very simple and easy to make and literally takes 5 minutes.
- Finely minced the green onions
- 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 small saucepan 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 Can You Use Ginger Scallion Sauce On?
Everything and anything, but if you must choose here are a few suggestions:
- Noodles - I like to stir-fry this sauce right in with my fried noodles. You can also add it to freshly boiled noodles with some chili oil and soy sauce.
- Rice - It is delicious on steamed plain white rice, but if I have extra sauce I will sometimes add it right into my fried rice as well.
- Seafood - Any type of steamed fish or shrimp dishes, pan-fried fish, and shrimp is delicious with this as well.
- Any type of Meat - Any type of roasted or grilled meat like beef or pork but I also find it works very well on delicate meats like chicken as well especially when they are steamed.
- Vegetables - You can mix this right into any stir-fries to give it some delicious flavor!
- Dumplings - Mix a bit of this sauce, with chili oil and soy sauce for a delicious dumpling dipping sauce!
- Congee - I like to mix it right into my congee when I have it to give it a boost in flavor.
Recipes That I Use With This Sauce
How Long Does Ginger Scallion Sauce Last in the Fridge?
You can store it in the fridge for up to 2 weeks in a sealed container.
More Sauces You May Like
- Miso Garlic Chili Oil
- Easy Chinese Sweet and Sour Sauce
- Easy Thai Peanut Satay Sauce
- Vietnamese Fish Dipping Sauce (Nuoc Cham)
- Chinese Brown Stir Fry Sauce
- Chinese White Sauce
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Recipe Card
Ginger Scallion Sauce
Joyce's Recipe Notes
- This sauce can keep for up to 2 weeks and should be stored in the refrigerator when not being used.
- 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. I like to use avocado oil, vegetable oil, peanut oil, canola oil, or corn oil but avocado oil is my go-to because of its high smoking point.
- To keep things traditional and simple I use salt to give this sauce its savoriness. You can also use soy sauce as well in place of salt.
- Garlic (Optional) - Although this is not a traditional ingredient in this ginger scallion oil, adding 1 clove of grated garlic will also give you some wonderful extra flavors as well.
Ingredients
- 5 stalks green onions/scallions (approximately 1 packed cup, finely chopped)
- 5-6 slices ginger (approximately 2 tablespoons, finely chopped or grated)
- ½ teaspoon salt (plus more to taste, if you like it saltier)
- 7 tablespoons oil (avocado, peanut, canola, grape, sunflower, vegetable, corn - do not 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.
- Finely mince the green onions.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 saucepan 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).Alternatively, you can also use a wooden chopstick or a wooden spoon handle to test the heat of the oil by dunking it into the oil. If the oil bubbles, the oil is hot enough.
- 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!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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swathi says
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.
Stephanie@ApplesforCJ says
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.
Veena Azmanov says
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.
Chris says
I love me a 4 ingredients recipe! I can see my drizzling this over literally everything. Thanks for sharing 🙂
Helene D'Souza says
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.
Marie @ Yay! For Food says
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!
Joyce says
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!
heather (delicious not gorgeous) says
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 (;
Joyce says
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! 🙂