Go Back
+ servings

Ginger Scallion Sauce

This simple ginger scallion sauce is so flavorful and refreshing. A perfect sauce to serve over practically any meal, and it’s made with only 4 ingredients!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Dinner, Sauce
Cuisine: Chinese
Keyword: ginger, olive oil, scallions, sunflower oil
Servings: 6
Calories: 170kcal
Author: Tonje


  • 5 scallions (green spring onions)
  • 1 ½ inch ginger (3 cm piece)
  • 1 teaspoon sea salt
  • ½ cup oil


  • Start by chopping the scallions and ginger very finely. Combine them in a bowl, along with the salt.
  • If making a cold sauce: Simply add the cold oil to the bowl with the other ingredients, and stir to combine. You can serve the sauce immediately, or store it in your refrigerator overnight if you want the oil to absorb more flavor from the vegetables.
  • If making a hot sauce: Heat up the oil in a pan or skillet on high heat. The oil should be hot enough to fry the scallions. I like to test it by adding a tiny piece of scallion to the oil – it should sizzle if it’s hot enough.
    When the oil is hot, pour it into the bowl over the scallions and ginger. The hot oil will lightly fry the ingredients immediately. Leave it to cool down ever so slightly, then serve.


  • Use oil with a high smoke point if you're making a hot sauce, such as sunflower oil or peanut oil. Olive oil cannot be used for a hot version of the sauce.
  • Make sure every piece of ginger is chopped finely. You don't want to bite into a large piece of raw ginger!
  • You can store leftover ginger scallion sauce in a sealed container in your refrigerator for up to 3 days.


Calories: 170kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg