Ginger Scallion Sauce
A vibrant, aromatic Chinese sauce made with fresh ginger, scallions, and oil. This versatile condiment adds bright flavor to noodles, rice, proteins, or vegetables, and is a cornerstone of Cantonese cuisine.
Ingredients
- 8 scallions (green onions), finely chopped
- 2 tbsp fresh ginger, peeled and minced
- 1/2 cup neutral oil (vegetable or grapeseed)
- 1 tsp kosher salt
- 1/2 tsp granulated sugar
- 1 tsp toasted sesame oil (optional)
Instructions
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1
Place 8 finely chopped scallions (green onions) and 2 tbsp peeled and minced fresh ginger in a heat-proof bowl. Add 1 tsp kosher salt and 1/2 tsp granulated sugar, and mix well.
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2
In a small saucepan, heat 1/2 cup neutral oil (vegetable or grapeseed) until it just starts to smoke, about 2-3 minutes over medium-high heat.
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3
Carefully pour the hot oil over the scallion and ginger mixture. It will sizzle vigorously – this is normal.
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4
Stir immediately to combine all ingredients. The heat from the oil will partially cook the scallions and ginger, releasing their aromas.
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5
If using, add 1 tsp toasted sesame oil (optional) and stir to incorporate.
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6
Let the sauce cool to room temperature before using or storing.
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7
The sauce can be stored in an airtight container in the refrigerator for up to 1 week. The flavor will deepen over time.