This earthy and spicy scallion ginger oil has the perfect balance of flavor and texture, and is the easiest Asian style condiment you need to try your hands at.
You'll need just a few minutes of kitchen time to put this together, and the result will add tons of flavor and deliciousness to your meals.
Asian food is all about toppings and flavors, and this recipe is just that.
You'll get the earthy heat from the ginger, balanced out by the subtle flavors and chunkiness of the scallions, all toned down in a nice oil mixture, ready to be drizzled over your Asian foods.
It hits just the right spots and is one Chinese condiment you'll love using over and over again.
- What's So Great About the Recipe?
- Ingredients For the Scallion Ginger Oil
- How to Make the Scallion Ginger Oil
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Scallion Ginger Oil
- Tips & Tricks to Nail the Recipe
- How to Serve the Scallion Ginger Oil
- Related Recipes
- Scallion Ginger Oil
- Food Safety
What's So Great About the Recipe?
The best part about this recipe is the fact that you need just 3 simple ingredients to put it together.
Plus, you can make it in a small batch and store it for weeks in the fridge, if not months, so you'll always have a nice Asian style topping ready for your meals.
Ingredients For the Scallion Ginger Oil
You'll need just three simple ingredients for this easy ginger scallion sauce recipe.
Scallions: I used fresh scallions for this recipe. They're also called spring onions or green onions.
Ginger: Raw ginger is an absolute must for this ginger scallion oil. It really adds to the flavor of the sauce.
Oil: Make sure you choose a neutral oil for the recipe. Doing this will allow the aromatic flavors of the other ingredients to shine through.
See recipe card for quantities.
How to Make the Scallion Ginger Oil
Wash the scallions and pat dry. Thinly slice them into rounds and then using your knife, chop them finely.
Slice the fresh ginger very thinly- julienne them into thin matchsticks or chop them up.
Heat oil in a small saucepan for 3-4 minutes or until the oil bubbles. Combine the scallion pieces and ginger, season with salt and give it a mix.
Once the oil is hot enough, carefully pour the hot oil over the ginger and scallion mixture.
Mix everything with a spoon. Serve or store based on your personal choice.
Substitutions & Variations
- To bring a bit of heat and color to the ginger scallion oil, you can also add a teaspoon of Gochugaru or some red chili powder to the mix.
- If you don't have either of these, but want to bring some extra spiciness to the oil, you can also add some ground up Sichuan peppercorns.
- A sprinkle of sesame seeds can also elevate this rather simple condiment to a whole new level.
- Soy sauce can be another wonderful addition to this sauce. Just remember to use a low sodium variety, or reduce the amount of salt you're adding in to balance it out.
Spoon a bit of this ridiculously flavorful oil on your humble bowl of Ramen to take your taste buds on a ride.
How to Store the Leftover Scallion Ginger Oil
Just like most other condiments, this oil can be refrigerated and stored for up to 2 weeks.
I like to use my favorite freezer safe meal prep containers for this, but you can use any clear glass jars too, if that's what you have at hand.
Tips & Tricks to Nail the Recipe
- For some extra flavor and deliciousness, you can add some allspice powder to the ginger sauce.
- This sauce relies on the flavors of scallion and ginger, but of you like that pungent flavor of onions and garlic, you can chop up the scallion whites and add them to it too
- To bring some authentic Asian flavors into the picture, you can use sesame oil instead of any other oil for the recipe.
- You can also add a dash of white vinegar to the sauce towards the end, after you've added the oil in. This will lend a bit of zing to the sauce.
- If you don't want to julienne the ginger, you can choose to mince it or finely chop it too.
- Make sure you heat the oil just well enough before you pour the oil into the bow- you should hear a sizzle. Doing this will ensure that the flavors of the green onions and ginger don't overpower the savoriness of the sauce.
How to Serve the Scallion Ginger Oil
You can serve this rather versatile and savory condiment in a lot of different ways.
With Asian Food
This super savory scallion ginger oil has predominant Cantonese flavors, and can be teamed up with practically any Asian food of your choice.
You can spoon some over your bowl of plain rice, fried rice, congee or noodles, or even top it on your morning fried egg breakfast.
As a Marinade
Since this dip/sauce is so versatile, I also sometimes like to marinate my fish or chicken cuts with it for some of that extra flavor and chunkiness.
You can also team it with some poached chicken if you want to.
With a Stir Fry
I also think this oil would pair wonderfully with any of your stir fries.
You can chop up some of your favorite veggies and toss them in a pan with a spoonful or two of this oil and stir fry until the veggies just start to soften a bit.
As a Dipping Sauce
With just 4 ingredients (including the salt) to make this recipe, the ginger scallion oil can actually be a mind-blowing dipping sauce for any of your fried foods too!
Team it up with your potstickers, Hainanese chicken or even just some simple fried chicken for that matter.
You can use any kind of oil for this recipe. Ideally, it is best to use a neutral oil like sunflower oil or canola oil, peanut oil or even some vegetable oil for this easy homemade ginger scallion sauce.
Remember to use an oil that has a high smoking point though.
If the ginger seems too tough and you're having trouble slicing it with your knife, you can choose to grate the ginger instead. Just use a microplane or a box grater to get those nice, smaller bits you're looking for.
You can also use a food processor if you want to.
If you prefer a milder flavor, you can stick to using only the scallion greens, not the whites.
Looking for other recipes like this? Try these:
Scallion Ginger Oil
- 1 bunch scallions
- 1 ginger
- 3 tablespoon oil
- salt to taste
- Wash the scallions and pat dry. Thinly slice them into rounds and then using your knife, chop them finely.
- Slice the fresh ginger very thinly- julienne them into thin matchsticks.
- Heat oil in a small saucepan for 3-4 minutes or until the oil bubbles.
- Combine the scallion pieces and ginger, season with salt give it a mix.
- Once the oil is hot enough, carefully pour the hot oil over the ginger and scallion mixture.
- Mix everything with a spoon. Serve or store based on your personal choice.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove