Ginger Scallion Sauce

Ginger Scallion Sauce

A sharp, oily condiment of minced ginger and scallion, spooned over rice, chicken, or fish.

Total 12 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This Cantonese-style sauce pairs finely minced ginger and scallion with hot oil, which mellows the ginger's bite and blooms the scallion's sweetness. It is a staple alongside poached or steamed chicken, and works equally well drizzled over steamed fish, noodles, or rice.

Ingredients

  • 1 cup scallions, finely minced
  • 1/3 cup fresh ginger, peeled and finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup neutral oil, such as peanut or vegetable oil
  • 1 tablespoon light soy sauce
  • 1 pinch of white pepper

Method

  1. In a heatproof bowl, combine the minced scallions, minced ginger, salt, and sugar.

  2. In a small saucepan, heat the oil until it reaches about 350°F and just begins to shimmer, 2 to 3 minutes.

  3. Carefully pour the hot oil over the scallion-ginger mixture; it should sizzle immediately.

  4. Stir in the soy sauce and white pepper, then let the sauce cool to room temperature before using.

  5. Transfer to a jar and store in the refrigerator, bringing to room temperature before serving.

Rate this recipe

★ 3.6 (1)

Ginger Scallion Sauce

This Cantonese-style sauce pairs finely minced ginger and scallion with hot oil, which mellows the ginger's bite and blooms the scallion's sweetness. It is a staple alongside poached or steamed chicken, and works equally well drizzled over steamed fish, noodles, or rice.

12 min 16 oz 90 cal

Ingredients

  • 1 cup scallions, finely minced
  • 1/3 cup fresh ginger, peeled and finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup neutral oil, such as peanut or vegetable oil
  • 1 tablespoon light soy sauce
  • 1 pinch of white pepper

Method

  1. 1

    In a heatproof bowl, combine the minced scallions, minced ginger, salt, and sugar.

  2. 2

    In a small saucepan, heat the oil until it reaches about 350°F and just begins to shimmer, 2 to 3 minutes.

  3. 3

    Carefully pour the hot oil over the scallion-ginger mixture; it should sizzle immediately.

  4. 4

    Stir in the soy sauce and white pepper, then let the sauce cool to room temperature before using.

  5. 5

    Transfer to a jar and store in the refrigerator, bringing to room temperature before serving.