Ginger Scallion Sauce Recipe (Chinese Scallion Ginger Sauce)
This post may contain affiliate links.Fresh, fragrant, and incredibly versatile, this ginger scallion sauce comes together in just 10 minutes with a handful of simple ingredients. Spoon it over Hainanese chicken, steamed fish, dumplings, or rice to add an instant burst of savory flavor.
A Quick Look at the Recipe
🏷️ Recipe Name: Ginger Scallion Sauce
⏱️ Ready In: ~ 10 minutes
🍽️ Serves: 200 grams
🔥 Calories: 6 kcal per serving (estimate)
🧾 Main Ingredients: Scallion, ginger, oil, salt, mushroom powder.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Very easy
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If you’ve ever enjoyed Hainanese chicken at a Chinese restaurant, chances are you’ve tasted ginger scallion sauce. This simple condiment combines fresh ginger, scallions, and hot oil to create a fragrant, savory sauce that instantly elevates almost any dish.
In my family, we almost always serve it with Hainanese chicken and Hainanese chicken rice, but it’s just as delicious spooned over steamed fish or even plain steamed rice. Once you try homemade ginger scallion sauce, you’ll want to keep a jar in the refrigerator for quick meals throughout the week.
Unlike my Chinese scallion oil, which is used for stir-frying, this ginger scallion sauce is served as a flavorful condiment for meats, seafood, rice, and dumplings.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Scallions – Choose smaller, thinner scallions if possible. They tend to have a milder, sweeter flavor and a more fragrant aroma, making them ideal for this sauce.
Ginger – Use young ginger whenever you can. It is juicier, less fibrous, and has a milder flavor than mature ginger, resulting in a smoother, more aromatic sauce.
How to Make Ginger Scallion Sauce
STEP 1. Wash the scallions thoroughly and peel the ginger. Finely chop the scallions and ginger (Images 1, 2).
Heat the cooking oil in a wok over medium-high heat (Image 3). Once the oil is hot, add the chopped ginger (Image 4). Stir-fry for about 30 seconds until fragrant, being careful not to let it brown.
STEP 2. Add the chopped scallions to the wok (Images 5, 6). Stir-fry until softened and fragrant. Season with salt and mushroom powder, if using (Image 7). Stir well to combine (Image 8), then remove from the heat and transfer the sauce to a serving bowl or a clean glass jar.
Pro Tips
- Finely chop the ingredients – Cut the ginger and scallions into small, even pieces so they cook evenly and blend together in every spoonful.
- Use young ginger – Young ginger is juicier, less fibrous, and has a milder flavor than mature ginger, giving the sauce a fresher taste and smoother texture.
- Don’t brown the ginger – Cook the ginger just until fragrant. Letting it brown too much can make the sauce taste bitter.
- Cook the scallions until just softened – Stir-fry the scallions until softened and fragrant, but avoid overcooking them. This helps preserve their fresh flavor and vibrant green color.
- Use what you have – Mushroom powder adds extra umami, but it’s not essential. If you don’t have any on hand, substitute it with chicken bouillon powder for a delicious savory flavor.
- Let the flavors develop – The sauce tastes great right away, but it becomes even more flavorful after resting for 15–30 minutes as the ginger and scallions infuse the oil.
- Always use a clean spoon – Use a clean, dry spoon each time you scoop out the sauce. This helps prevent contamination and keeps the sauce fresh for longer.
Serving Suggestions
This ginger scallion sauce also makes a delicious dipping sauce for chicken gyoza, and boiled wontons. Mix it with a splash of soy sauce or chili sauce for even more savory flavor.
You can also spoon it over Chinese shrimp omelette or minced pork noodles for an extra burst of ginger and scallion flavor. It’s equally delicious drizzled over steamed vegetables or warm jasmine rice.
Ginger Scallion FAQs
Ginger scallion sauce is a classic Chinese condiment made with fresh ginger, scallions, hot oil, and simple seasonings. It’s commonly served with Hainanese chicken, steamed fish, dumplings, noodles, and rice.
Although they use similar ingredients, they have different purposes. Ginger scallion sauce is a ready-to-serve condiment for meats, seafood, rice, and dumplings. My Chinese scallion oil is primarily used as a cooking oil for stir-fries, fried rice, and noodle dishes.
Yes. In fact, the flavors become even better after the sauce rests for a few hours, making it a great make-ahead condiment.
Yes. Ginger scallion sauce can be served warm, at room temperature, or chilled from the refrigerator, depending on the dish you’re serving.
Scallions are recommended because they have a milder, fresher flavor that gives the sauce its signature taste. Regular onions will produce a different flavor and texture.
Storage
Store the ginger scallion sauce in a clean, airtight glass jar in the refrigerator for up to 1 month.
If you make this recipe with coconut oil, the oil will naturally solidify and turn white when chilled. Simply let the jar sit at room temperature for 15 minutes, then stir well before serving. The sauce will return to its original consistency as the oil softens.
What to Serve with Ginger Scallion Sauce
Ginger Scallion Sauce (Chinese Scallion Ginger Sauce)
Ingredients
- 80 gr scallion
- 80 gr ginger
- 3 tbsp oil coconut oil
- 1 tsp salt
- 1 tsp mushroom powder optional
Instructions
- Wash the scallions thoroughly and peel the ginger. Finely chop the scallions and ginger.
- Heat the cooking oil in a wok over medium-high heat. Once the oil is hot, add the chopped ginger. Stir-fry for about 30 seconds until fragrant, being careful not to let it brown.
- Add the chopped scallions to the wok. Stir-fry until softened and fragrant. Season with salt and mushroom powder, if using. Stir well to combine, then remove from the heat and transfer the sauce to a serving bowl or a clean glass jar.
Notes
- Finely chop the ingredients – Cut the ginger and scallions into small, even pieces so they cook evenly and blend together in every spoonful.
- Use young ginger – Young ginger is juicier, less fibrous, and has a milder flavor than mature ginger, giving the sauce a fresher taste and smoother texture.
- Don’t brown the ginger – Cook the ginger just until fragrant. Letting it brown too much can make the sauce taste bitter.
- Cook the scallions until just softened – Stir-fry the scallions until softened and fragrant, but avoid overcooking them. This helps preserve their fresh flavor and vibrant green color.
- Use what you have – Mushroom powder adds extra umami, but it’s not essential. If you don’t have any on hand, substitute it with chicken bouillon powder for a delicious savory flavor.
- Let the flavors develop – The sauce tastes great right away, but it becomes even more flavorful after resting for 15–30 minutes as the ginger and scallions infuse the oil.
Did you make this ginger scallion sauce? I’d love to hear how you used it! Please leave a rating and share your favorite pairing in the comments below.