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Recipe image shows ginger scallion sauce in a blue and brown color bowl with a white spoon on the side for serving.
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Ginger scallion sauce

Learn how to make ginger scallion sauce, a delicious and aromatic condiment that enhances rice, noodles, stir-fries, and more! Makes 1 cup.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: condiments, sauce
Cuisine: Chinese, Taiwanese, Vietnamese
Keyword: ginger green onion sauce, Ginger scallion sauce
Servings: 16 tablespoons
Author: ChihYu Smith

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
US - Metric

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

Serving: 1tablespoon | Calories: 79kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 146mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.04mg