Fragrant ginger scallion sauce made with fresh green onions, ginger, and savory seasonings. This easy ginger scallion sauce recipe uses just 5 ingredients and is ready in 10 minutes. I pour hot oil over the ginger and scallions to gently cook them and bring out their aroma.
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Ginger scallion sauce (薑蔥醬), also known as ginger scallion oil or scallion ginger sauce, is a popular Chinese condiment from southern China, particularly in Cantonese cuisine. It's commonly served with dishes like Hainanese chicken rice.
I love making this aromatic sauce to enjoy throughout the week because it keeps well in the fridge. My favorite way to serve it is over crispy pan-fried chicken and steamed rice, but it's also delicious with noodles, dumplings, and vegetables.
When I make this sauce, I finely mince the ginger and chop the scallions so they distribute evenly throughout the sauce. I also heat the oil to about 350°F (175°C) so the aromatics sizzle without burning or turning bitter.
Ingredients & Substitutes
Exact ingredient measurements are in the recipe card below.
- Scallions (Green Onions): Use fresh green onions for their mild onion flavor and aroma.
- Ginger: Use fresh, unbruised ginger root for its sharp, aromatic flavor. Avoid ground ginger.
- Vegetable Oil: Gently cooks the aromatics and carries their flavor throughout the sauce. Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Salt: Use fine salt to season the sauce, as it dissolves more easily.
- Regular Soy Sauce: Adds savory depth and saltiness. Light soy sauce also works, or use low-sodium soy sauce for a less salty result. Avoid dark soy sauce, which can discolor the sauce.
Expert Tips
- Pat the scallions completely dry before chopping to prevent hot oil from splattering.
- Use a deep, heatproof bowl to contain the sizzling oil and prevent splattering.
- Pour the hot oil over the ginger first to minimize splattering, as the ginger generally has less moisture than the scallions.
- Use a food processor to save time by pulsing the ginger and scallions separately until finely chopped, without turning them into a paste.
- Use a spoon to peel the ginger by scraping off the thin skin to remove less flesh, especially around the knobs.
- Use a clean utensil when scooping the sauce to prevent contamination.
Instructions
Below are instructions on how to make ginger scallion sauce:
- Prepare the aromatics: Transfer finely chopped scallions and finely minced ginger to a deep, heatproof bowl, such as ceramic or metal, keeping them in separate piles. Set aside.
- Heat the oil: Heat vegetable oil in a small pot over medium heat until it reaches 350°F (175°C). The oil should be shimmering but not smoking. If you don't have a thermometer, insert a wooden chopstick into the oil and look for small bubbles forming around it.
- Pour the hot oil: Carefully and slowly pour the hot oil directly over the ginger first, then over the scallions. The aromatics should sizzle as the oil hits them. Stir to combine.
- Season the sauce: Add the salt and regular soy sauce, stirring until evenly combined. Let the sauce cool to room temperature before serving.
Storage
- Refrigerator: Store cooled ginger scallion sauce in an airtight container in the refrigerator for up to 1-2 weeks. Let it sit briefly at room temperature before serving if the oil has solidified. Always use a clean, dry utensil when scooping to avoid introducing moisture or contaminants.
- Freezer: Divide cooled ginger scallion sauce into an ice cube tray and freeze for up to 2 months. Thaw as many cubes as needed overnight in the refrigerator.
Pairing Suggestions
Serve ginger scallion sauce with:
- Steamed Chicken: Spoon over tender chicken for a savory, gingery flavor.
- Steamed Fish: Drizzle over steamed white fish for an aromatic finish.
- Rice: Spoon over steamed or fried rice for extra flavor.
- Noodles: Toss with hot wheat noodles for a quick, savory meal.
- Tofu: Drizzle over crispy pan-fried or steamed tofu.
- Vegetables: Spoon over steamed broccoli, bok choy, or green beans.
- Dumplings: Serve as a dipping sauce for pork or shrimp dumplings.
FAQ
Overheated oil can burn the ginger and scallions, giving the sauce a bitter taste. Heat the oil to about 350°F (175°C) and make sure it's not smoking before pouring it over the aromatics.
Yes! Replace the regular soy sauce with gluten-free soy sauce or gluten-free tamari.
I don't recommend using frozen green onions or ginger because they release excess moisture when thawed, which can cause the hot oil to splatter and dilute the sauce.
More Like This
Check out my other sauce recipes:
📖 Recipe
10-Min. Easy Ginger Scallion Sauce (5 ingredients!)
Ingredients
- 6 scallions wash, pat dry, finely chop
- 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 finely minced ginger to a deep, heatproof bowl, such as ceramic or metal, keeping them in separate piles. Set aside.
- Heat vegetable oil in a small pot over medium heat until it reaches 350°F (175°C). The oil should be shimmering but not smoking. If you don't have a thermometer, insert a wooden chopstick into the oil and look for small bubbles forming around it.
- Carefully and slowly pour the hot oil directly over the ginger first, then over the scallions. The aromatics should sizzle as the oil hits them. Stir to combine.
- Add the salt and regular soy sauce, stirring until evenly combined. Let the sauce cool to room temperature before serving.
Notes
Storage
- Refrigerator: Store cooled ginger scallion sauce in an airtight container in the refrigerator for up to 1-2 weeks. Let it sit briefly at room temperature before serving if the oil has solidified. Always use a clean, dry utensil when scooping to avoid introducing moisture or contaminants.
- Freezer: Divide cooled ginger scallion sauce into an ice cube tray and freeze for up to 2 months. Thaw as many cubes as needed overnight in the refrigerator.
Nia
This is delicious!
Christie Lai
Thank you so much for making my recipe and leaving a positive review, Nia! I hope you'll consider giving it 5-stars. Have a great day!
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! 🙂