A delicious and versatile Ginger Scallion Sauce that is full of flavor! This savory condiment can be used with everything from chicken to fish and even noodles. It's easy to make and will keep in the refrigerator. Make a big batch to keep on hand for tasty last minute meals.
We love ginger scallion everything in Hawaii!
Many local restaurants sell ginger scallion chicken. It's so good hot or cold (the cold version is usually listed on a menu as cold ginger chicken). And ginger scallion poke is also super popular! Yes! How cool is that? Poke places cube up fresh ahi to make ahi poke. But instead of the usual seasonings, they toss the cubed ahi with ginger scallion sauce. It's super delicious. You can find ginger scallion poke at many poke shops around town. Some places even sell bottles of ginger scallion sauce so you can make it at home.
It's really all about the sauce. This ginger scallion sauce is very simple. All you need is ginger, scallions / green onions (they are the same thing), oil, and salt. Yes! That's it.
How to use Ginger Scallion Sauce
Once you make ginger scallion sauce sauce, you can use it many different ways:
- Toss it with chicken (either poach and shred chicken at home, or buy a roast chicken at Costco Hawaii and shred it).
- Toss it with noodles to make Ginger Scallion Noodles.
- Use it as a dipping sauce. You can dip it plain or add a little soy sauce and chili oil to the ginger scallion sauce fancy it up (this is a great variation on our Dumpling Dipping Sauce).
- Stir a spoonful into plain jook / congee...a delicious flavor boost.
- Or drizzle it over cooked fish (we do it with all types of fish from sea bass to salmon) to make ginger scallion fish.
Ginger scallion sauce makes everything extra tasty ^_^
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Ingredients
Here's what you'll need:
- Green onions / scallions - Finely minced. You can mince by hand or make your life easier and use a mini food processor.
- Ginger - Finely minced. We also use the mini food processor to do this. It saves so much time (and less hand pain haha).
- Avocado oil - Or use any other neutral oil like vegetable oil or canola oil. Just make sure not to use any strongly flavored oil like olive oil.
See recipe card for quantities.
Instructions
Mix the ingredients.
Heat the oil in a pan over medium-high heat till hot.*
Add the ginger and cook for about 30-45 seconds. We just want to take the raw edge off the onion but not fully cook it.
*The oil is ready and hot enough when you can see it shimmer and ripple. You can also "test" the oil by adding in a little ginger (be very careful). If the ginger sizzles, the oil is ready.
Add the green onions / scallions.
Add the green onions / scallions to the pan.
"Cook" the sauce.
Mix well and cook for another 30 seconds. Season with salt.
Enjoy!
Use a spoon to mix everything well. You can add a little more salt if desired. Then the Ginger Scallion Sauce is ready to use.
Storage.
Let the ginger scallion sauce cool and then store in a glass container. Make sure the sauce is covered in oil (add extra oil if needed, you can use the oil for cooking other dishes). Use within 1 week.
Substitutions and Variations
Here are few popular ideas to get you started:
- Mince more/less fine - As you can see in our photos, we mince the ginger and green onions super fine. That's just a personal choice. Some people prefer the ginger and green onions to be super finely minced, others like a little bigger mince.
- Soy sauce - Add a dash of soy sauce right before adding the hot oil. This will make the ginger scallion sauce slightly darker in color. It will also give another dimension of flavor.
- Change up ginger and scallion proportions - Increase the amount of ginger or increase the amount of scallions / green onions to change up the flavor. Some people like it more ginger-y (that's would be me!) and others like it more scallion-y.
- 5 spice powder - Add a pinch of Chinese 5 spice powder for a different flavor. Add this at the very end after adding the hot oil.
I recommend making the recipe as written the first time. And then feel free to change things up the second time to create your *perfect* sauce. There's no real right or wrong, just personal preference ^_^
Equipment
All you need is a good, sharp knife because you'll be mincing a lot of ginger and green onions ^_^
Storage
Make sure to store the sauce in a sealed container in the refrigerator. Use a glass container if possible. The ginger scallion sauce will keep for up to 1 week in the refrigerator.
Top tip
Prepare your ginger in bulk! Ginger is one of my favorite ingredients but it does requires a little more prep work (especially when you use as much ginger as we do haha).
I've mentioned in few of our other ginger heavy recipes that we prepare a lot of ginger at once and store it individual bags in the freezer. Set aside an hour one afternoon and just prepare a bunch of ginger.
Julienne half of the ginger (to make dishes like Ginger Pork, Ginger Chicken, and Ginger Fried Rice).
Mince the other half of the ginger (so that you can make Ginger Scallion Sauce!).
Store the prepared ginger in individual zip top bags in the freezer. Then whenever you need ginger, just take some out and get cooking!
FAQ
Yes, scallions and green onions are the same thing.
Ginger scallion sauce is made of: ginger, scallions (aka green onions), oil, and salt!
You can use either!
Old ginger has more flavor but because it is more fibrous it's less easy to cut (we cut a lot of ginger for this recipe so that is a something to consider). Young ginger is less "spicy" but much easier to prepare.
You can even use a mix of both if you'd like.
Ginger Scallion Sauce Recipe
Ginger Scallion Sauce
Ingredients
- 6 stalks green onions finely minced (about 1 packed cup)
- 2 3-inch knobs ginger finely minced (about ⅓ cup)
- ½ teaspoon salt
- ½ cup avocado oil or any neutral oil like vegetable oil
Instructions
- Heat the oil in a pan over medium-high heat till hot. (The oil is ready and hot enough when you can see it shimmer and ripple. You can also "test" the oil by adding in a little ginger (be very careful). If the ginger sizzles, the oil is ready.)
- Add the ginger and cook for about 30-45 seconds. We just want to take the raw edge off the onion but not fully cook it.
- Add the green onions / scallions to the pan. Mix well and cook for another 30 seconds. Season with salt.
- Use a spoon to mix everything well. You can add a little more salt if desired. Then the Ginger Scallion Sauce is ready to use.
- To store: let the sauce cool and store in a glass container. Make sure the sauce is covered in oil (add extra oil if needed, you can use the oil for cooking other dishes). Use within 1 week.
Notes
Nutrition
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Lol! I used to make this recipe all the time, except that my recipe also called for minced garlic. I made this generally for cold ginger chicken, but I had to make this "dressing" by the quart for my daughter who used to put this on everything -- chicken, pork, beef, etc. Lol!