Ginger scallion sauce is an aromatic sauce made with green onions, ginger, oil, and seasoning. Ready in 10 minutes with minimal ingredients! It's delicious with protein, rice, noodles, veggies, stir-fries, dumplings, hot-pot dipping sauce 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's so addictive and takes 10 minutes with minimal ingredients! You'll find this sauce served at Chinese restaurants served with dishes, like Hainan Chicken Rice.
You can pair this sauce with so many foods - see Pairing Suggestions for ideas. I love enjoying this sauce over crispy pan-fried chicken and rice - yum!
Why you'll love this recipe:
- Ready in just 10-minutes or less!
- Made with only 5-ingredients.
- A versatile sauce.
- This recipe is fool-proof.
- It's good for up to 1-2 weeks (see Storage instructions below)
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Scallions (Green Onions)
- Raw Ginger
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil or any low-smoke point oil.
- Salt
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
Expert Tips
- It's important to use fresh scallions and ginger for best taste.
- Pat dry the scallions before chopping to prevent oil splash back 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 (aiming for the ginger) and scallions and mix.
- Add seasoning. Season with salt and regular soy sauce. Enjoy once cooled!
Storage
- 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.
- over rice, plain noodles, soup noodles or fried noodles.
- mixed into a hot-pot dipping sauce.
- in stir-fries.
- over dumplings 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.
More like this
📖 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 (aiming for the ginger) and scallions. Then 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.
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! 🙂