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.

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Prep Time 5

Cook Time 5

Total Time 10

Course Condiments

Cuisine Asian, Cantonese, Chinese, Sichuan

Servings 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.)

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