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Ginger Scallion Sauce in a small bowl on a table
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5 from 20 votes

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.
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Sauce
Cuisine: Chinese
Servings: 1 cup of sauce
Calories: 924kcal
Author: Joyce | Pups with Chopsticks


  • 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)


  • 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!
    Ginger Scallion Sauce in a small bowl on a table


  • 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.


Serving: 1Serving | Calories: 924kcal | Carbohydrates: 12g | Protein: 2g | Fat: 95g | Sodium: 1409mg | Fiber: 2g | Sugar: 3g