A really fragrant and aromatic ginger scallion sauce, that’s super versatile and can be enjoyed in many ways. This is one of those condiments I can never get enough of and end up consuming spoonfuls especially when I’m at Chinese restaurants.
You can also check out the recipe video I made below!
There’s really something about the blend of ginger and scallions for this recipe, that pairs so well with pretty much anything.
For this recipe, I actually used freshly harvested ginger from my garden, that’s considered ‘young’ ginger with pinkish ends, different compared to those that can be purchased in stores that have a pale brown skin. You can see below the old ginger (on the left) and the one I picked (on the right).
Though the older ginger with a pale brown skin actually have a stronger flavour yet it also has more fibres that can be sometimes difficult to finely chop/grate. But it’s ultimately up to you what type of ginger you have access to!
As for the scallions, I have access to both spring onion (on the left), which have much thinner and less fibrous stalks and scallions or green onions (on the right), that have thicker white stalks. But either way, both work well for this recipe and I actually used a mix of both!
Growing up it was always paired with poached chicken and other cantonese dishes like char siu.
Leave it to cool completely before storing in jars to store in the fridge for future use!
Enjoy it as your favourite condiment or dipping sauce, top it over some steamed rice, include it in your stir-fries, the list is endless!
This also just requires a few basic ingredients and 10 minutes of your time. A jarful can be stored in the refrigerator for up to 1 month and used at any time.
If you’re looking to make something with scallions, you need to check out these Pan-Fried Scallion and Sesame Buns!
WHAT TO ENJOY WITH THIS GINGER SCALLION SAUCE:
Add in noodles:
I added in some of the sauce to my ginger scallion noodles and topped it with even more before eating! It was sooo good and packed with so much flavour I couldn’t get enough! My family loved it too.
Mix this ginger scallion sauce into some fried rice:
Try this Ginger, Scallion and Teriyaki Fried Rice!
Level up your dumpling dipping sauce:
You can check out my dumpling dipping sauce here.
Anyway, you’ll find the full recipe for this ginger scallion sauce below. Enjoy! 🙂
MORE VEGAN CHINESE RECIPES YOU MIGHT LOVE:
- Clay Pot Rice
- Savoury Sticky Rice
- Chinese Green Bean and Mushroom Stir-Fry
- Vegetable Dumplings
- Chinese Chive Pies
- Pan-Fried Cabbage and Noodle Buns
- Wontons in Chili Broth
- Scallion and Sesame Buns
Chinese Ginger Scallion Sauce (姜葱酱)
Ingredients
- 2 large scallions or green onions (120g), white parts included
- 50 g raw ginger peeled
- 3/4 cup neutral oil avocado, canola, vegetable, rice bran* (see notes_
- 3/4 to 1 tsp salt adjust according to desired taste
- 1/8 tsp Chinese 5 spice powder optional
Instructions
- Finely chop the mince the scallions or green onions. If using scallions with a thick stem, you can slice them diagonally into strips before slicing them vertically to create small, minced pieces.
- Peel the ginger and then thinly slice. Slice into thin strips, similar to a match stick size.
- Mince the ginger. Alternatively, you can process your ginger to achieve the size. You can also opt to finely grate your ginger.
- Place the scallions in a heat proof bowl along with the ginger.
- Add in the salt to the ginger and scallions and then mix well. For the salt, you can start with the least quantity and adjust it according to your desired taste later on. Mix it well.
- In a small sauce pan, heat the oil over medium heat for 3 to 4 minutes or until a piece of scallion sizzles when you add it in.If the piece of scallion sizzles when placed in the oil, the oil is ready! If using a thermometer, a good temperate would be 300-350F (150 to 180C).Turn off the heat.
- Carefully pour in the sizzling hot oil into your ginger and scallion mixture. Carefully mix everything together with a spoon. This is my favourite part since I love hearing the sizzle and smelling the aroma!
- Taste the mixture and add more salt to taste, if needed. Add the pinch of Chinese 5 spice, if using. Mix well.
- Leave the mixture to cool completely before transferring to a jar. This can be stored in the refrigerate for up to 1 month. Make sure that all the ginger and scallion pieces are submerged in the oil. You can use the oil for stir-fries for extra flavour and fragrance!Before using, you can leave some at room temperature since the oil solidifies in the refrigerator.
- You can use the sauce for many different dishes like noodles, fried rice, as a base for your veggie and tofu stir-fries! The list is really endless!
WATCH Video
Notes
NUTRITIONAL INFO
YOU CAN PIN THIS IMAGE
This Post Has 12 Comments
Excellent
How long can you store this for?
Hi Jan, it can last weeks but I recommend consuming it within 2 weeks. 🙂
This sauce is AMAZING!! I don’t think I’ve ever had it before. I’m making the ginger and scallion noodles so put this simple powerhouse of a sauce together and will use it on the noodles and maybe everything else I can think of! Thank you for the recipe!!
Glad you like it Andrea! It’s one of my favourites and I can eat it even with just plain rice 😅
If I added a bit of garlic is there a botulism concern? Omg this is so so good. We ate on soup dumplings and seared beef tonight.
Hi Elizabeth! I’ve never added garlic to this but if you do I recommend to keep it refrigerated. I always make a garlic chili oil mix and just store it in the fridge with no problem ◡̈
Sorry forgot the stars! Lol
I noticed I had extra scallion and ginger sitting around and made this sauce. this is inspiring our dinner menu for the next few days! I’m sad I no longer have easy access to delicious authentic chinese food.
Thanks for the proportions- i am sparingly adding salt/ but that’s probably what it needs (or duck fat) to be equivalent to the restaurant
Thanks Karyn! ◡̈ hope you enjoy your upcoming dinners!
This sauce is WAYYYY more than the sum of its parts! I was skeptical-it sounded like it’d just taste like oily ginger. How wrong was ! I used a little salt and then splashed in some soy for the flavor. I literally could not believe how delicious this was !
Hey Michele, so so happy reading this! Glad you liked it and thanks for giving it a try 🙂