Scallion Ginger Sauce
A classic Cantonese ginger scallion sauce made with fresh minced ginger, scallions, salt, and sesame oil awakened by sizzling hot grapeseed oil. It is the magical condiment you always want more of at Chinese BBQ joints. A bright, brilliant, savory flavor bomb, and ridiculously versatile—spoon it over chicken, noodles, tofu, seafood, and more.
- Cuisine: Chinese
Ingredients
Units
Scale
- 130 to 150 grams of ginger, peeled and minced fine
- 5 to 7 scallions (150 to 200 grams) scallions, chopped fine
- 3/4 cup grape seed oil (or other neutral, high heat oil)
- 1 1/2 teaspoons salt
- 1 teaspoon sesame oil
Instructions
- In a wok or medium sized saucepan, on medium heat, heat the oil to 360°F to 400°F.
- Have a container ready to pour the completed ginger scallion sauce into when done. This recipe makes about 2 1/2 cups.
- Keeping the heat on medium, add the ginger into the oil first. Let that sizzle for 15 seconds and then add the scallions. Turn the heat off and add the salt and sesame oil. Give it a quick mix and pour the sauce into a container.
- Spoon over anything and everything. Sauce keeps well in the fridge for up to 1 week. This sauce is excellent cold or room temperature.
Find it online: https://moderateposh.com/chinese-ginger-scallion-sauce/