Ginger Scallion Sauce: A Simple, Bold Asian-Inspired Recipe
This ginger scallion sauce is a quick and flavor-packed way to elevate simple meals. It comes together in minutes and brings bold, aromatic flavor to rice, noodles, veggies, grilled meats, and more.
Want more simple sauces? Try my Teriyaki Marinade, Stone Ground Mustard Sauce, or Garlic Butter Medallions.
Introduction
I’m a big believer in preparing meals that nourish, even when time is tight. This ginger scallion sauce is one of those back-pocket recipes I turn to on busy days. It takes just a few ingredients and only minutes to make, but it instantly transforms plain rice or noodles into something crave-worthy.
Traditionally Cantonese, this simple sauce is made with scallions and fresh ginger drenched in hot oil. I’ve taken that classic and added a few tweaks — like amino acids and a touch of honey — that make it even more versatile in my kitchen. If you’ve never made ginger scallion sauce before, you’re in for a treat.
Why This Recipe Works
- It’s incredibly fast to make and comes together in under 10 minutes for a quick flavor boost.
- The prep is minimal with just a light simmer and a quick chop of fresh ingredients.
- It’s highly versatile and works as a dip, drizzle, or stir-fry sauce across many meals.
- The flavor is bold and fresh with ginger, scallions, and a balanced sweet-salty profile.
- It fits many diets since it’s naturally gluten-free, dairy-free, and easy to make vegan.
Ingredients For Ginger Scallion Sauce
Let’s take a look at the essential ingredients that make this sauce shine.
- Fresh scallions (green onions): The core of the sauce’s bold, aromatic flavor.
- Raw ginger: Must be fresh for the punchy, slightly spicy bite.
- Olive oil: I use extra virgin olive oil for its rich, robust flavor that adds depth to the sauce.
- Chicken broth: Adds depth. Homemade or high-quality bouillon is best.
- Amino acids: My go-to, instead of soy sauce. for a richer umami flavor.
- Honey: Optional, but it balances the salt and spice beautifully.
See recipe card below for full information on ingredients and quantities.
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Variations or Substitutions
- Use a different oil like avocado or peanut if you prefer something neutral or nutty.
- Make it vegan-friendly by swapping chicken broth for vegetable broth and skipping the honey.
- Swap the umami source with tamari, soy sauce, or coconut aminos if liquid aminos aren’t available.
- Add heat if desired using chili oil, crushed red pepper flakes, or fresh chiles.
- Boost the flavor depth with a splash of rice vinegar or a touch of fish sauce.
How To Make Ginger Scallion Sauce
Gather your ingredients and follow these simple steps.
- Combine ginger and scallions:
Place the chopped scallions and grated ginger in a small bowl.
- Simmer the liquids:
Heat the olive oil and chicken broth in a small saucepan to a light simmer.
- Remove from heat:
Once simmering, immediately remove the pan from the heat.
- Add amino acids and honey:
Stir the amino acids and honey into the saucepan.
- Mix together:
Pour the heated mixture over the scallions and ginger. Stir to combine.
- Serve:
Stir together well and serve as a dipping sauce or drizzled over your dish.
Recipe FAQs
It has a bold, fresh flavor — savory, aromatic, slightly spicy from the ginger, and lightly sweet if honey is added.
No. Dried ginger doesn’t provide the same freshness or zing. Fresh raw ginger is essential for this sauce.
Store in an airtight container in the fridge for up to 5 days.
It can be! Just use vegetable broth and skip the optional honey (or use a plant-based alternative).
Serve
This sauce works beautifully with so many meals. I often spoon it over rice noodles or plain white rice and call it dinner. It’s a perfect companion for potstickers or dumplings, and it shines in stir-fries and rice bowls.
It’s also a delicious topping for grilled chicken, pork, or fish. Use it to sauté vegetables or even baste a whole chicken — it’s that good.
Expert Tips
- Adjust to taste: Customize the amount of honey and amino acids to suit your preferred sweetness and saltiness.
- Great for dipping: Use it as a dip for dumplings, grilled meats, or fresh spring rolls.
- Storage tip: Keep leftovers in the fridge for up to 5 days.
- Avoid overcooking: Don’t overheat the oil — especially olive oil — as it can scorch and turn bitter.
Ginger Scallion Sauce
Equipment
- Small bowl
- Small saucepan
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 3 large scallions chopped
- 2 tbls grated ginger
- 1/4 cup extra virgin olive oil
- 1/4 cup chicken broth
- 2 tbls amino acids
- 1 tsp honey
Instructions
- Combine scallions and ginger: Place the chopped scallions and grated ginger in a small bowl.
- Simmer the liquids: Heat the olive oil and chicken broth in a small saucepan to a light simmer.
- Remove from heat: Once simmering, immediately remove the pan from the heat.
- Add amino acids and honey: Stir the amino acids and honey into the saucepan.
- Mix together: Pour the heated mixture over the scallions and ginger. Stir to combine.
- Serve: Stir together well and serve as a dipping sauce for your desired dish.
Notes
- Customize the flavor: Adjust the amount of honey and amino acids to suit your preferred sweetness and saltiness levels.
- Serving suggestion: This sauce is great on meats, rice, and vegetables, or as a dip for dumplings.
- Storage tip: Store leftover ginger scallion sauce in an airtight container in the refrigerator for up to 5 days.
This ginger scallion sauce is fresh, vibrant, and packed with bold flavor. It’s the perfect way to add a delicious kick to noodles, potstickers, rice, grilled meats, and more. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!