Ginger Scallion Sauce
An aromatic and versatile ginger scallion sauce that can be used as a dipping sauce, stir fry sauce, finishing oil, and so much more. {Vegan, Gluten-Free}
Servings: 12 servings
Ingredients
- 5.6 oz scallions (about 6 medium-sized or 8 small scallions) (*Footnote 1)
- 1.4 oz ginger , minced (yield 3 tablespoons)
- 3/4 teaspoon salt (*Footnote 3)
- 1/2 teaspoon sugar
- 2/3 cup vegetable oil or other neutral oil (*Footnote 2)
Instructions
- Slice the scallions thinly. If the scallions are on the thicker side, halve the scallions lengthwise, then slice thinly into half-moon shapes. Transfer into a medium heatproof bowl over a trivet or coaster.
- Add the minced ginger, salt, and sugar into the bowl with scallions. Stir to mix well.
- Heat the oil in a small pot or skillet that you can pour from easily, until hot, but not smoking hot. You can test it by inserting a wooden chopstick into the oil and see whether thin bubbles come up. If the bubbles are big and rapid, the oil is too hot. Immediately pour the hot oil over the ginger scallion mixture. Stir to mix well. The sauce is ready to use now. Or you can transfer it into a sealed container once cooled. Store in the refrigerator for up to 2 weeks.
Notes
- You can chop the scallions and ginger in a food processor. The result will be finer than hand chopped, but it will work as well.
- This recipe uses enough oil to fully cover the aromatics so the sauce has a longer shelf life. You can reduce the oil to 1/2 cup if making a smaller batch, or if you plan to use the sauce within a week. The sauce will have a nicer taste with less oil.
- The salt level is a starting point for the sauce, since you can use it in many different ways. If serving as a dipping sauce, you can add a bit more salt, chicken bouillon, or MSG to further boost the flavor.
Nutrition
Serving: 1serving, Calories: 115kcal, Carbohydrates: 1.7g, Protein: 0.3g, Fat: 12.2g, Saturated Fat: 2.4g, Sodium: 149mg, Potassium: 39mg, Fiber: 0.4g, Sugar: 0.4g, Calcium: 7mg