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  • Jeeca Jeeca
  • - October 24, 2020
  • - 8:32 am

Easy Homemade Ginger Scallion Sauce (姜葱酱)

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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 in a small blue bowl

Chinese Ginger Scallion Sauce (姜葱酱)

5 from 3 votes
A really fragrant and aromatic ginger scallion sauce 姜葱酱, 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. I personally don’t even like ginger as is but with this sauce, I just can’t get enough. Growing up it was always paired with poached chicken and other cantonese dishes like char siu. 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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Condiments, Sauces
Cuisine Chinese
Servings 2 cups
Calories 784 kcal

Ingredients
  

  • 2 large scallions or green onions (120g), white parts included
  • 50 g raw ginger peeled
  • 3/4 cup neutral oil 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 high 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! 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

Ginger: For this recipe, I 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. 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. So it’s ultimately up to you what type of ginger you have access to.
Oil: Using a neutral oil is essential as other types of oil like olive oil and coconut oil will completely overpower the flavours of the ginger and scallion.

NUTRITIONAL INFO

Calories: 784kcal | Carbohydrates: 9g | Protein: 2g | Fat: 84g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 53g | Trans Fat: 1g | Sodium: 886mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

This Post Has 5 Comments

  1. Kathleen 28 Mar 2021 Reply

    5 stars
    Excellent

  2. Jan 25 Nov 2021 Reply

    How long can you store this for?

    1. Jeeca 28 Nov 2021 Reply

      Hi Jan, it can last weeks but I recommend consuming it within 2 weeks. 🙂

  3. Andrea Saxion 14 Aug 2022 Reply

    5 stars
    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!!

    1. Jeeca 15 Aug 2022 Reply

      Glad you like it Andrea! It’s one of my favourites and I can eat it even with just plain rice 😅

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Noodles The Foodie Takes Flight

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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.

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