A delicious and aromatic sauce made with green onions, ginger, oil, and seasoning. This easy ginger scallion sauce recipe uses just 5 simple ingredients and is ready in 10 minutes! It pairs well with protein, rice, noodles, veggies, stir-fries, dumplings, and more!
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This authentic ginger scallion sauce (aka 'ginger scallion oil' or 'green onion sauce') features scallions and ginger cooked in oil and seasoned with salt and soy sauce.
It tastes bright, savory, and fresh thanks to the aromatics. The seasoning gives it that salty taste, making it so addictive!
You'll often find this Asian sauce served at Chinese restaurants with dishes like Hainan Chicken Rice. It originates from China and is often used in Cantonese cuisine.
It's also very versatile, pairing well with so many foods - see Pairing Suggestions for ideas. I personally love to enjoy it over crispy pan-fried chicken and rice - yum!
Ingredients & Substitutes
Please scroll to recipe card below for exact measurements.
- Scallions (Green Onions): Make sure these are fresh and vibrant as they are the star ingredient.
- Raw Ginger: Do not substitute with ginger powder as it's a key ingredient.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
- Salt: I recommend using table salt, sea salt, or any fine salt.
- Regular Soy Sauce: Or substitute with low sodium soy sauce or light soy sauce. Avoid using dark soy sauce or it will discolor the sauce.
Variation
- Gluten-free version - Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
Expert Tips
- It's important to use fresh scallions and ginger for best taste.
- Pat dry the scallions before chopping to prevent oil splashback later.
- Finely chop or mince the green onions and ginger for best texture.
- Use a heatproof bowl, like ceramic or metal.
- Heat oil until hot — check by inserting a wooden utensil and look for bubbles.
- Use a clean utensil when scooping the sauce from the container to prevent contamination.
Instructions
Below are step-by-step instructions on how to make ginger scallion sauce:
- Add aromatics to a bowl: Transfer finely chopped scallions and minced ginger into a heatproof bowl, like ceramic or metal. Set aside.
- Heat the oil: Heat vegetable oil or any neutral oil on medium heat in a small pot. To check if it's hot, insert a wooden chopstick or utensil into it and look for bubbles.
- Pour oil over aromatics: Carefully pour the hot oil over the ginger (aim for the ginger) and scallions and mix.
- Add seasoning: Season with salt and regular soy sauce. Enjoy once cooled!
Storage & Reheating
- Store ginger scallion sauce in an airtight container in the fridge for up to 1 to 2 weeks once it's cooled. Before enjoying, let it sit at room temperature so the oil liquifies. Or microwave in a heatproof bowl at 15-30 second intervals or reheat on the stovetop until warm.
- Ginger scallion sauce can be frozen for up to 2 months for longer storage. To freeze, let the sauce cool completely, then equally divide it in an ice cube tray. Transfer the frozen cubes to a freezer-safe bag. When ready to use, thaw at room temperature or reheat in the microwave for 15–30 seconds, or on the stovetop until warm.
Pairing Suggestions
Ginger scallion sauce pairs well with:
- Cooked meat, like steamed chicken.
- Cooked eggs or tofu.
- Rice, plain noodles, soup noodles, or fried noodles.
- Hot-pot dipping sauce.
- Stir-fries.
- Dumplings, wontons, or fish balls.
FAQ
Ginger scallion sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator once cooled. For longer storage, it can also be frozen (see Storage instructions above). When ready to enjoy, thaw at room temperature and warm in the microwave in 15–30 second intervals or reheat on the stovetop until heated through.
Signs of spoilage in ginger scallion sauce can include a slimy, unusual texture, very cloudy at room temperature, mold growth, discoloration, forming bubbles, or it tastes sour or off. If you have any doubts, it's best to discard it as it's not worth getting sick.
I don't recommend using frozen green onions or ginger as they contain excess moisture, which will dilute the sauce and cause the hot oil to splash back.
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📖 Recipe
Easy 10-min. Ginger Scallion Sauce (5 ingredients!)
Ingredients
- 6 scallions washed, pat dry & finely chopped/minced
- 3 tablespoon ginger peeled & finely minced
- ¾ cup vegetable oil or any neutral oil
- ½ teaspoon salt
- ½ teaspoon regular soy sauce or light soy sauce
Instructions
- Transfer finely chopped scallions and minced ginger into a heatproof bowl, like ceramic or metal. Set aside.
- Heat vegetable oil or any neutral oil on medium heat in a small pot. To check if it's hot, insert a wooden chopstick or utensil into it and look for bubbles.
- Carefully pour the hot oil over the ginger (aim for the ginger) and scallions and mix.
- Season with salt and regular soy sauce. Enjoy once cooled!
Notes
Storage
- Store scallion ginger sauce in an airtight container in the fridge for up to 1 to 2 weeks once it's cooled. Before enjoying, let it sit at room temperature so the oil liquifies. Or microwave in a heatproof bowl at 15-30 second intervals or reheat on the stovetop until warm.
- Scallion ginger sauce can be frozen for up to 2 months for longer storage. To freeze, let the sauce cool completely, then equally divide it in an ice cube tray. Transfer the frozen cubes to a freezer-safe bag. When ready to use, thaw at room temperature or reheat in the microwave for 15–30 seconds, or on the stovetop until warm.
Madly
So much umami, zaps flavour into just about everything! Thank you for the recipe.
Christie Lai
Thank you so much for making my recipe and for sharing this positive review! Happy you enjoyed it!
Rib
Delicious recipe! have made it about a dozen times now, goes really good as a Raveolli topper! Instead of parsley I've been using cilantro or Thai basil, both work really well.
christieathome
Thanks so much for making my recipe multiple times and for leaving a kind review, Rib! That sounds so good as a ravioli topper! Thanks for sharing that idea with me!
Laney Hemphill
good idea with cilantro instead of parsley
Emma
Wow wow wow!!Chinese Green Onion Sauce is so easy to prepare! I paired this sauce with noodles. It added a great taste to the noodles.Thanks a lot for sharing.
Sherri
Wow! This is a beautiful sauce! I could totally for for some over rice and baked tofu right about now! Yum! 🙂