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.
- 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)
- 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! ?
- 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
- 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