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, 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 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.
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)
- Any type of meat, especially roasted or grilled meats
RECIPES THIS SAUCE PAIRS WELL WITH
Ginger Scallion Sauce
- 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)
- 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!
- 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