Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - August 4, 2021
  • - 9:31 am

Easy Ginger, Scallion Chili Oil

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

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 glass mason jar with ginger and scallion chili oil

A TWIST ON MY USUAL GINGER SCALLION SAUCE

Check out my classic Chinese ginger scallion sauce recipe here

Chinese ginger scallion sauce in a small blue bowl
GINGER SCALLION SAUCE – A Chinese restaurant favourite of mine!

HOW TO MAKE THIS GINGER, SCALLION CHILI OIL

Chop up the green onions or scallions

Finely chopped scallions or spring onions in a large bowl

Peel then finely grate your ginger

I used a spoon to peel my ginger. You can also opt to process your ginger.

Finely grated ginger on a plate

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
Small bowls with chili powder, szechuan pepper, salt, 5 spice powder, sesame seeds

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

5 from 3 votes
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Condiments
Cuisine Asian, Cantonese, Chinese, Sichuan
Servings 1 bottle (450 ml)
Calories 2162 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.)

WATCH Video

NUTRITIONAL INFO

Calories: 2162kcal | Carbohydrates: 36g | Protein: 7g | Fat: 229g | Saturated Fat: 17g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 143g | Trans Fat: 1g | Sodium: 2618mg | Potassium: 1070mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5754IU | Vitamin C: 25mg | Calcium: 188mg | Iron: 7mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THESE IMAGES:

This Post Has 2 Comments

  1. Gregory Chalecki 8 Nov 2021 Reply

    5 stars
    Absolutely love it!!

    1. Jeeca 9 Nov 2021 Reply

      Happy to hear, thanks Gregory!!

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevGarlic Pepper “Beef” Stir-Fry, Chinese-Style (Vegan)
Vegan Eggplant “Bangus” Steaks (Filipino Milkfish Steak)Next

Latest Recipes

roasted garlic gochujang udon in a wok

Roasted Garlic Gochujang Udon

GET THE RECIPE »
Soy Garlic Tofu Balls Vegan Recipe

Soy Garlic Tofu Balls

GET THE RECIPE »
Vegan Bang Bang Broccoli Recipe

Bang Bang Broccoli (Vegan)

GET THE RECIPE »
Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY