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This ginger scallion sauce is so flavorful and versatile! It’s aromatic, gingery, and a bit salty—not spicy—so it’s great for the whole family. It’s ready in just 15 minutes and keeps in the fridge for up to a month.
Not only is it super easy but it’s fun to prepare—pour the hot oil over and watch it sizzle! This tasty Asian condiment goes with everything. Drizzle it over grilled meats, seafood, eggs, fried rice, noodles, stir-fries, dumplings, tofu, or veggies for an instant flavor boost.
Why You’ll Love This Tasty Asian Staple
This ginger scallion sauce (薑蔥醬) is one of the most underrated Chinese condiments in the Western world. Where I grew up, scallion oil was as popular—if not more—than chili oil. It’s not spicy, which makes it super kid-friendly and a staple in many households.
You’ll often see it paired with Cantonese poached whole chicken or as a must-have for Hainanese chicken rice. In Taiwan, this condiment is so common you’ll even find it served on restaurant tables!
Nate says it’s one of the best sauces for steak. 😊 For me, I love using it as a finishing oil or topping for cold noodles, cold tofu, dumplings, and two of my favorite fried rice dishes—golden fried rice and Din Tai Fung fried rice.
Ingredients
This easy scallion ginger sauce comes together quickly with just a few, flavorful ingredients. Bonus: It’s a naturally vegan and gluten-free recipe!
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- Scallion: An aromatic superstar of this sauce! Dice into small rounds.
- Fresh Ginger: Grated for maximum flavor and aroma.
- Toasted Sesame Oil: Adds a bit of nuttiness and classic Asian flavor.
- Coarse Sea Salt: Season to taste. I prefer a good amount of saltiness in this sauce!
- Ground White Pepper
- Sichuan Peppercorn Powder (optional): My personal addition to this sauce! It adds a hint of citrus and is known for its tingling sensation and floral notes.
- Avocado oil: Or any neutral-flavored oil.
How to make ginger scallion sauce
This ginger spring onion sauce is super easy to make. My favorite part is pouring in the hot oil and watching it sizzle!
- Prep the aromatics: Dice the scallions into small rounds. Peel and grate the ginger. Place both into a medium heat-proof bowl, such as a ceramic or oven-safe bowl.
- Add seasonings: Add the sesame oil, salt, white pepper, and Sichuan peppercorn powder (if using) to the bowl with the aromatics.
- Heat the oil: Add the oil to a small, heavy-bottomed saucepan. Heat it over medium-low heat, uncovered, until it simmers (7-8 minutes). To check if the oil is ready, insert a dry chopstick into the oil—if small bubbles form around it, the oil is hot enough.
- Activate the sauce: Slowly pour the hot oil over the scallions and ginger. The mixture will sizzle immediately. Stir with a spoon and let the scallions soften for a few minutes.
- How to store ginger scallion oil: Let cool and then transfer the scallion oil to an airtight glass container. Store in the fridge for up to 1 month—though the flavor is best in the first 2 weeks.
Storage tips
How long does the sauce last?
To make ginger scallion oil last longer, make sure the ginger and scallions are fully submerged under the oil. Store the sauce in a sealed glass jar in the fridge to keep it fresh and flavorful.
The sauce lasts up to 1 month in the refrigerator if stored properly, but it tastes freshest within the first 2 weeks.
How to use the sauce
This aromatic ginger green onion sauce is a seriously versatile condiment. Use it as a topping or seasoning to elevate the flavors of any simple meal.
- For protein and noodles: Try it with my scallion chicken, scallion oil noodles, or these simple air fryer chicken skewers.
- For rice: It’s perfect for infusing rice with flavor! Check out my rice cooker white rice, rice cooker sticky rice, or microwave sticky rice for perfect steamed or sticky rice.
- As a dipping sauce: Add it to wonton sauce for a fun twist or use it as a dipping sauce with chicken wontons, beef wontons, or shrimp wontons.
- As a quick flavor booster: You can enjoy this sauce on almost anything! Drizzle over cold tofu or a fried egg, or use it as a sandwich spread to take your meals to the next level.
ChihYu’s helpful notes
- Use a heat-proof bowl: Always pour the hot oil into a ceramic or oven-safe bowl to prevent cracking or accidents. Glass bowls can shatter under sudden heat!
- Heating the oil: You want the oil to be hot but not scorching, or it will burn the aromatics. Simmer over medium-low heat. Test with a dry chopstick—if bubbles form around it, the oil is ready.
- Finely dice the scallions: Smaller scallion pieces absorb the hot oil, releasing their full flavor. Avoid large chunks for the best texture.
More Asian condiments you might like
Condiments are the perfect way to add flavor and variety to any meal! Here are some of my most popular Asian sauces to try.
- Chili garlic sauce is garlicky and spicy with a touch of smoky sweetness.
- Shacha sauce is a Taiwanese staple with loads of garlic, ginger, shallot, and a seafood flavor.
- Orange sauce is bold, tangy, and full of fresh citrus flavor.
Ginger scallion sauce
Ingredients
- 6 bulb scallion diced, a little over 2 cups diced scallion
- 1 oz ginger root grated, about 1.5 tbsp grated ginger
- 2 tbsp toasted sesame oil
- 1 tsp coarse sea salt or to taste
- ½ tsp ground white pepper
- ½ tsp Sichuan peppercorn powder optional
- ½ cup avocado oil or any neutral-flavored oil
Instructions
- Prep the aromatics: Dice the scallions into small rounds and grate the peeled ginger. Place both into a medium heat-proof bowl, such as a ceramic or oven-safe bowl.
- Add seasonings: Add the sesame oil, salt, white pepper, and Sichuan peppercorn powder (if using) to the bowl with the aromatics.
- Heat the oil: In a small, heavy-bottomed saucepan, add the avocado oil. Heat it over medium-low heat, uncovered, for about 7–8 minutes, until the oil simmers. To check if the oil is ready, insert a dry chopstick into the oil—if small bubbles form around it, the oil is hot enough.
- Activate the sauce: Slowly and carefully pour the hot oil over the scallions and ginger in the bowl. The mixture will sizzle immediately. Stir with a spoon to combine, and let the scallions soften for a few minutes.
- Storage: Once the sauce has cooled to room temperature, transfer it to an airtight glass container. Store in the fridge for up to 1 month, but for the freshest flavor, use it within the first 2 weeks.
Notes
- How to Use: This versatile sauce can be used as a dipping sauce, finishing oil, or topping for meats, vegetables, tofu, or rice. See Scallion chicken and Scallion oil noodles.
- Ensure the saucepan and chopstick are completely dry before adding the oil to prevent splattering.
- Always use a heat-proof bowl, like ceramic or oven-safe materials, to avoid accidents.
- Heat the oil gently over medium-low heat to avoid scorching the scallions and ginger.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
