I put a twist to my usual Chinese Ginger and Scallion sauce to make this Ginger and Scallion Chili Oil! It’s easy to prepare and perfect to store for your favourite noodles, dipping sauce, stir-fries, and more! It’s a very versatile sauce or condiment that you can use to level-up your dishes and give it an extra layer of flavour.
A TWIST ON MY USUAL GINGER SCALLION SAUCE
Check out my classic Chinese ginger scallion sauce recipe here
HOW TO MAKE THIS GINGER, SCALLION CHILI OIL
Chop up the green onions or scallions
Peel then finely grate your ginger
I used a spoon to peel my ginger. You can also opt to process your ginger.
Prepare the spices
I used a mix of the following:
- chili powder of choice I used gochugaru which is milder in spice
- ground Szechuan pepper (feel free to substitute with more chili powder)
- salt plus more to taste if needed
- sesame seeds
- 5 spice powder
Mix everything together
Meanwhile, heat the oil
Make sure it’s hot! You can test out the heat by putting a small piece of onion or ginger and if it immediately sizzles, it’s good to go.
Pour the oil into the ginger and scallion mix
Enjoy the sizzle! Mix well and taste the chili oil. Feel free to add more salt to taste, if desired. You can also add more chili powder if you want more heat.
Transfer the ginger, scallion chili oil into a jar
Make sure to completely cool it before sealing.
Use this ginger scallion chili oil for your:
- Stir-fries (you can use the oil and some of the sediments as a base!)
- Noodles – top or mix with your noodles
- Dipping sauces (perfect for dumplings and wontons!)
- Soups or ramen — you can add some to add extra aroma and spice!
- Fried rice
- Tofu dishes
- AND MORE! The possibilities are endless!
See the full recipe below along with some storage tips!
RECIPES THAT WOULD BE PERFECT WITH SOME OF THIS GINGER SCALLION CHILI OIL:
- Wontons in Chili Broth
- Clay Pot Rice
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Vegetable Dumplings
- Chinese Chive Pies
- Shoyu Udon
- Easy Sweet, Spicy, and Saucy Noodles
- Crispy Salt and Pepper Tofu
Easy Ginger, Scallion Chili Oil
- 100 g finely grated fresh ginger
- 100 g chopped scallions green onions, or spring onions (white parts included)
- 2-4 tbsp chili powder of choice I used gochugaru which is milder in spice
- 2-3 tsp Szechuan pepper , ground (feel free to substitute with more chili powder)
- 1 tsp salt plus more to taste if needed
- 1 tsp sesame seeds
- 1 tsp five spice powder see notes
- 1 cup neutral oil I used vegetable
- Peel the ginger (I used a spoon) and finely grate it. Mix together the ginger with the chopped scallions/green onions/spring onions along with the chili powder, Szechuan pepper (if using), salt, sesame seeds, and Chinese 5 spice in a heat proof bowl.
- Meanwhile, heat the neutral oil in a saucepan over medium heat until small bubbles start to appear and the oil is very hot. You can test the heat by adding a small piece of ginger or onion in the oil. If it immediately and rapidly sizzles, it’s good to go. Turn off the heat of the pan and then immediately pour in the oil in the ginger, scallion and chili mix.
- Enjoy the sizzle and then mix everything well. Taste the sediments (ginger, scallion and chili) and feel free to season with more salt to taste, if needed. If you want more spice, you can add more chili powder.
- To store: leave the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in the refrigerator for up to 2 weeks or even longer. You can leave the bottle out at room temperature before using to allow the oil to come to room temperature.
- Use for: your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment (ginger, scallion and chili and use as a base for your stir-fries or other dishes.)