• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Sauces » Scallion Ginger Sauce (薑蔥油)

    Published: Aug 10, 2021 · Last Modified: Aug 10, 2021 by Jeannette ·

    Scallion Ginger Sauce (薑蔥油)

    Pin1K
    Share
    Yum4
    Email
    Jump to Recipe Print Recipe
    Scallion Ginger Sauce (薑蔥油)
    Ginger Scallion Sauce in a bowl with a spoon scooping it in font of ginger and scallions
    Scallion Ginger Sauce in a bowl with a spoon in it.
    Scallion Ginger Sauce in a bowl with a spoon scooping it.
    Scallion Ginger Sauce in a bowl with a spoon in it.

    You’ll want to put this homemade Scallion Ginger Sauce on every savory dish! With only 4 ingredients, the whole family can enjoy a master condiment in just 10 minutes. Get ready to smother it over your favorite meals for an addictive flavor boost.

    It’s best served with whole chicken!

    Scallion Ginger Sauce in a bowl with a spoon in it.

    The perfect sidekick to your mains

    Everyone needs an emergency bag of quick and easy condiments in their back pocket. If spicy sauces packed with lemongrass, Sichuan peppercorns, dried seafood or fermented fish aren’t your thing, then our Scallion Ginger Sauce is exactly what you need!

    Whether you’re using it for a dip or to smother lavishly all over your food, you can amp up the flavor profile of any pork, beef, chicken, seafood or vegetable dish. I personally love eating it as is over a hot bowl of rice!

    Now, if you want the perfect partner for any meal, spare this recipe the little time it needs and you’ll get a gloriously aromatic oil infused with the pure, clean flavor of fresh aromatics – everything you deserve.

    Don’t wait to take your meals to a whole new level – this recipe is a recipe for right now!

    Which oil do I use?

    To really bring out the aromatics in this recipe, it’s important to use a neutral-flavored oil. Here are some options you can opt for:

    • Peanut oil
    • Vegetable oil
    • Canola oil
    • Grapeseed oil
    • Rice bran oil

    Make the recipe your own

    This version is a relatively simple and easy way to dress up your favorite dishes, but there is definitely room for adding MORE flavor! These are some ingredients you might like to chop or mix in with the aromatics:

    • Chili
    • Garlic
    • Onion
    • Finely crushed peppercorns
    • Light soy sauce
    • Vinegar

    However you want to flavor your Scallion Ginger Sauce is entirely up to you, so add your favorite flavors to make the condiment yours!

    Scallion Ginger Sauce in a bowl with a spoon scooping it.

    Why this recipe works

    • Using a neutral oil keeps the aromatic taste robust.
    • Grating the ginger means a smoother sauce with infused flavors.
    • Adding a pinch of salt elevates the recipe with extra depth.

    What you’ll need

    Scallions, a bowl of oil, a dish of salt and ginger.

    About the oil

    Any neutral tasting oil with a high smoke point like peanut, vegetable and canola will work best for this recipe. You can adjust the amount of all the ingredients to your preference.

    How to make this recipe

    A knife cutting into scallion roots.

    Remove the roots from the spring onions by lining the ends in a straight line and chopping down roughly 1-2cm (0.4″-0.8″) from the tip of the white parts.

    Scallions in a colander.

    Wash the spring onions in cold water, drain using a colander and repeat 2-3 times. Make sure to use your fingers to rub away any dirt and loose ends as it gets washed.

    A hand pressing into paper towels.

    Lay the greens flat on some paper towel and press another over the top to pat them completely dry.

    Chopped scallions in a bowl.

    Finely chop the scallions.

    A hand holding a microplane grating ginger into a bowl with chopped scallions.

    Grate the ginger into the bowl of scallions.

    Note: If you don’t have a grater, chop the ginger as finely as you can.

    Chopped scallions and ginger.

    Mix everything together with the salt.

    Note: Make sure everything is in a heat-safe container or bowl because hot oil will be poured into it.

    Chopped scallions and ginger in a bowl with a pot pouring oil into it.

    Heat up the oil until you start to see it smoking, then pour it directly over the mixed aromatics.

    Scallion Ginger Sauce in a bowl with a spoon in it.

    Give the sauce a stir to combine, then serve as is!

    FAQs

    How long does it last in the fridge?

    If kept in an airtight container, the condiment should last up to a week. It’s important to use clean and dry utensils when scooping from the container to avoid getting unnecessary bacteria in it.

    Can I use the white part of the spring onion as well?

    Yes, you can! In fact, there is a ton of flavor in that section of the spring onion. When mixed in with the green, it adds more depth to the recipe!

    Do I need to peel the skin off the ginger?

    Ideally, yes. This will give the sauce a smoother consistency without any added bitterness you might get from the skin.

    Tips for th best results

    • Use a mortar and pestle. Giving the aromatics a thorough pounding will release the natural oils and bring out a fragrance that can’t be achieved with just chopping alone.
    • Grate the ginger. You want the fibres to be as thin as possible for an infused taste, which can be achieved using a handheld grater.
    • Let the sauce sit for at least 20 minutes. While you can enjoy the recipe as soon as it’s cooked, letting the oil soak with the aromatics helps to deepen the flavor.
    Scallion Ginger Sauce in a bowl with a spoon in it.

    Serve it with these homey classics!

    • Saliva Chicken (Sichuan Chicken in Chili Oil 口水鸡) – Spicy, succulent chicken served cold is the best way to enjoy our Scallion Ginger Sauce.
    • Honey Glazed Ginger Chicken – If you’re after something sticky, sweet and savory, this recipe will be the perfect fit.
    • Egg and Tomato Stir Fry (番茄炒蛋) – Quick, simple and made with a handful of ingredients, there’s so much to love about this comfort food.
    • Steamed Pork Mince with Salted Fish (咸鱼蒸肉饼) – Truly Cantonese, the springy pork patty will bring out the best in our homemade condiment.
    • Rice Cooker Chicken and Mushroom Rice – This is comfort food at its best, with all the hidden gems – Chinese sausages, mushrooms and chicken included!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Scallion Ginger Sauce in a bowl with a spoon in it.

    Scallion Ginger Sauce (薑蔥油)

    You'll want to put this Scallion Ginger Sauce on everything! With only 4 ingredients, the whole family can enjoy this condiment in 10 minutes!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 8kcal
    Author: Jeannette

    Equipment

    • Grater

    Ingredients

    • 10 stalks scallions / spring onions (approximately 1 US cup after being finely chopped)
    • 30 g / 0.07 lb ginger (or to preference)
    • 1/2 tsp salt (or to taste)
    • 1/4 US cup oil (neutral tasting; amount to preference)

    Instructions

    • Remove the roots from the spring onions by lining the ends in a straight line and chopping down roughly 1-2cm (0.4"-0.8") from the tip of the white parts.
    • Wash the spring onions in cold water, drain using a colander and repeat 2-3 times. Make sure to use your fingers to rub away any dirt and loose ends as it gets washed.
    • Lay the greens flat on some paper towel and press another over the top to pat them completely dry.
    • Finely chop the scallions.
    • Grate the ginger into the bowl of scallions.
      Note: If you don't have a grater, chop the ginger as finely as you can.
    • Mix everything together with the salt.
      Note: Make sure everything is in a heat-safe container or bowl because hot oil will be poured into it.
    • Heat up the oil until you start to see it smoking, then pour it directly over the mixed aromatics.
    • Give the sauce a stir to combine, then serve as is!

    Notes

    • Use a mortar and pestle. Giving the aromatics a thorough pounding will release the natural oils and bring out a fragrance that can't be achieved with just chopping alone.
    • Grate the ginger. You want the fibres to be as thin as possible for an infused taste, which can be achieved using a handheld grater.
    • Let the sauce sit for at least 20 minutes. While you can enjoy the recipe as soon as it's cooked, letting the oil soak with the aromatics helps to deepen the flavor.
    • Any neutral tasting oil with a high smoke point like peanut, vegetable and canola will work best for this recipe.
    • You can adjust the amount of all the ingredients to your preference.

    Nutrition

    Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 23/10/20 and updated with new photos in August 2021.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    « Sinh Tố Sầu Riêng (Vietnamese Durian Shake)
    100-Hour Fudgy Matcha Brownies »

    Reader Interactions

    Comments

    1. Sandhya's Kitchen says

      October 23, 2020 at 8:22 pm

      5 stars
      We love the combo of Ginger and Scallions. They are great in pancakes. I can’t wait to try this recipe and serve with Mushroom rice.

      Reply
      • Jeannette says

        October 24, 2020 at 12:06 am

        Yes, this combination works well for lots of dishes! I hope you get to enjoy it with your mushroom rice soon!

        Reply
    2. Amanda Marie Boyle says

      October 23, 2020 at 8:42 pm

      I always have left over green onions when I buy a bunch, what a great way to use them.

      Reply
      • Jeannette says

        October 24, 2020 at 12:07 am

        Yes, it’s definitely a great idea!

        Reply
    3. Caroline says

      October 23, 2020 at 9:47 pm

      5 stars
      I love how easy this is, but as a big fan of ginger I’m also spinning with ideas of how to use this to add some tasty flavor. Yum!

      Reply
      • Jeannette says

        October 24, 2020 at 12:07 am

        I’m sure you’ll make it super tasty with all the ingredients you’ll add, Caroline! 😉

        Reply
    4. Shelley says

      October 23, 2020 at 10:47 pm

      5 stars
      It’s so true that a great condiment can totally elevate an entire meal. I love that this is so very quick and simple, yet coaxes amazing (meal elevating!!) flavors from just a few ingredients. Even better that it refrigerates well for days, so you can keep it on hand to add panache to meals all week long!

      Reply
      • Jeannette says

        October 24, 2020 at 12:08 am

        Condiments are everything, especially when they last more than a day! I hope you get to enjoy it soon, Shelley 😀

        Reply
    5. Lisa Huff says

      October 23, 2020 at 11:40 pm

      5 stars
      Great timing! I have a bunch of scallions in my fridge and was wondering what the heck I should make with them before they go bad. We are big sauce and condiment people here so I know we will love this!

      Reply
      • Jeannette says

        October 24, 2020 at 12:09 am

        Perfect, Lisa! I hope your family enjoys it as much as we do!

        Reply
    6. Jolanta Lyska says

      August 29, 2021 at 10:53 pm

      looks delicoius,i will serve it with chicken devolay today

      Reply
      • Jeannette says

        August 30, 2021 at 5:03 pm

        Thanks, Jolanta! I hope you enjoy it with your meal!

        Reply

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    Mother’s Day Recipes!

    Bowl of Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà) with chopsticks in it

    Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà)

    Satay beef noodle soup in a bowl on a table

    Satay Beef Noodle Soup

    Prawns, pork slices, noodles, quail eggs and garnish in a bowl with chopsticks

    Hu Tieu Nam Vang (Vietnamese Pork and Prawn Clear Noodle Soup)

    Noodles, mushrooms and tofu in a bowl of soup with carrots and mint

    Bun Bo Hue Chay (Vegetarian Spicy Noodle Soup)

    Noodles in a bowl with chopsticks, quarted tomatoes, slied vegetarian ham and mushrooms with Thai basil

    Bún Riêu Chay (Vegetarian Tomato Noodle Soup)

    Bun Mam in a bowl with chopsticks in the noodles

    Bun Mam (Vietnamese Fermented Fish Noodle Soup)

    Reader Favorites

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Chicken curry and noodles in a bowl

    Vietnamese Chicken Curry (Cà Ri Gà)

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2022 · Brunch Pro Theme on Genesis Framework · WordPress · Log in