Ginger Scallion Sauce

By Lee Jackson ↣ Published on: January 14, 2024

Last Updated: February 6th, 20240 Comments on Ginger Scallion Sauce

One of my ESSENTIAL Chinese condiments is this sensational ginger & scallion sauce. An unassuming yet intensely flavourful little recipe. It’s the perfect spoonful of flavour over so many Chinese dishes and even just dolloped over plain rice. It’s a must-have for any Chinese dinner table.

A small bowl of Chinese Ginger Scallion Sauce with a small serving spoon

If you're familiar with a Chinese banquet, you might also be aware of one of the greatest condiments the country has to offer! Ginger scallion sauce (姜葱酱) is one of the most aromatic and flavourful little spoonfuls ever!

Packed (and I mean packed) with flavour from fragrant ginger, scallions with a smoky hint of sesame. It's probably one of my most favourite little condiments to enjoy in ANY cuisine. I especially love it with another of my favourite Chinese dishes, Chicken Egg Foo Young - it works with so many foods, and even just spooned over plain boiled rice or noodles.

The great news is that ginger scallion sauce is super easy to make at home. It keeps for a while in the fridge too, so you can make sure you have it at hand whenever Chinese is on the menu.

What's Ahead?

A small bowl of Chinese Ginger Scallion Sauce with a small serving spoon

What are scallions?

This vegetable are among the most annoying when it comes to their name. It would seem they have a million names around the English speaking world. I know them as spring onions, but I've heard them referred to as 'Scallions', 'Green Onions', 'Bunching Onions', 'Welsh Onions', 'Green Shallots', 'Gibbons' and 'Escallions'.

It's exhausting, especially when trying to write a recipe for everyone in the World. I'm sticking with Scallions for this recipe as this is generally what the sauce is called, regardless of what you call the actual vegetable. I've shown you a picture below too so there can be no confusion! Got it!? Good.

Why it works?

  • It's intensely flavourful - Like any good condiment, ginger scallion sauce packs a punch, tailor made to enhance anything it adorns. A fragrant sweetness, sharpness and salty smokiness. It has it ALL! I would it eat it as a main course if left unsupervised.
  • It's quick and easy - Making it at home is surprisingly speedy and simple. Just fry ginger and scallions briefly in oil then mix in salt & sesame oil. That's it.
The five ingredients for Chinse Ginger Scallion Sauce: Scallions, ginger, sesame oil, peanut oil and salt.

Stuff You'll Need

There are only 5 ingredients to make ginger scallion sauce. Here's what you'll need:

  • Scallions - A small bunch will bring all the mild, fragrance of onion.
  • Ginger - use whatever you can get, but if you're lucky enough to spot young ginger/spring ginger (I was not sadly) then use that. Young ginger generally has a thin skin and just looks fresher. It has less woody texture and is more tender.
  • Oil - I use peanut oil, but vegetable or sunflower will work too.
  • Sesame oil - one of 'those' flavours that elevates any Chinese recipe. Add it once the ginger and scallions have cooked and cooled a little. It'll lose its delicate flavour if it gets too hot.
  • Salt - the salt makes all the difference to the sauce.
Chopping scallions finely on a chopping board
Chopping fresh ginger finely on a chopping board
Frying finely diced fresh ginger in a wok
Adding finely chopped scallions to frying fresh ginger in a wok.
Adding sesame oil and salt to fried ginger and scallions.

Step by Step

Making this sauce at home is super easy and fast. We're not looking to cook either of the ingredients, merely adding to the oil briefly to help impart their flavour. You can also heat the oil until smoking separately, then pour over the chopped sginger and scallions. Either way is fine, but I prefer to make mine in the wok.

  1. Step 1 - Chop the scallions finely and set aside.
  2. Step 2 - Peel the ginger (use a teaspoon, it works well), then slice and finely dice. Be sure it's as fine as you can for the best texture and flavour.
  3. Step 3 - Heat the oil in a wok until just rippling, then add the ginger. Let it sizzle for 5-10 seconds.
  4. Step 4 - Add the scallions and then let them sizzle for 10-20 seconds. Tip everything to a bowl.
  5. Step 5 - Leave to cool for 5 minutes, then add the salt and sesame oil and stir well. Leave to cool completely. Decant to a jar and refrigerate if you're using later.
A small bowl of Chinese Ginger Scallion Sauce with a small serving spoon

Serving & Storage Suggestions

  • Serving - Serve at room temperature as part of a Chinese banquet or alongside meats, vegetables and fish. Serve alongside rice or noodle dishes too or alongside dumplings as an alternative dipping sauce. Ginger scallion sauce works with literally anything savoury! One of my favourite ways to eat it is with leftover rice and a fried egg.
  • Storage - Store in a jar in the fridge and it'll stay fresh for 2 weeks. The flavours actually improve over a few days, so making in advance is a win win situation all round. I don't recommend freezing as the oil can go a little 'funny' when defrosted.
  • Takeout - make this sauce with no meal in mind too. It's great to have on hand if you order Chinese takeout at home. Remember to order an extra portion of rice too, so you can enjoy it the next day with a fried egg and a spoonful of ginger scallion sauce!
Two small bowls of Chinese Ginger Scallion Sauce with a small serving spoon

Ready to get cooking?

This recipe hardly requires any cooking but you get a lot of flavour for very minimal effort. Before I knew, I'd always assumed there was some hidden secret about what made this sauce so delicious, but there really isn't - it's two ingredients lightly fried in oil with a bit of salt and sesame. I make it regularly if I'm cooking Chinese, and I always make a double portion to ensure I'll have it at hand for a couple of weeks more.

Ginger scallion sauce is your super-power super-flavourful little sauce for all your Chinese cooked favourites. Hope you enjoy!

A small bowl of Chinese Ginger Scallion Sauce with a small serving spoon

Any Questions? (FAQ)

Have a question about Ginger scallion sauce? Let me know in the comments.

What is Chinese ginger scallion sauce?

Chinese ginger scallion sauce is a versatile condiment made with minced ginger, chopped scallions, and oil. It adds depth and flavour to various dishes, commonly used in Chinese cuisine.

How is ginger scallion sauce typically used in cooking?

Chinese ginger scallion sauce is used as a topping or dipping sauce for dumplings, noodles, and grilled meats. Its vibrant flavors complement a wide range of dishes, enhancing their taste.

Can I store Chinese ginger scallion sauce?

Yes, you can refrigerate Chinese ginger scallion sauce for up to 2 weeks. Store it in an airtight container or jar. The flavours often improve with time, making it a convenient make-ahead condiment.

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A small bowl of Chinese Ginger Scallion Sauce with a small serving spoon

Ginger Scallion Sauce

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5 from 1 vote
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Recipe by Lee
Course Condiment
Cuisine Chinese, Malaysian
Diet Gluten Free, Vegan, Vegetarian
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings (adjustable) 6 serves
Calories (per serving) | 155


  • 75 g scallions spring onion/green onion (very finely chopped)
  • 50 g ginger very finely chopped
  • 6 tbsp peanut oil
  • 1 tbsp sesame oil
  • 1 tsp salt


  • Heat the oil in a wok over a moderate heat until just rippling.
  • Add the ginger and let it sizzle for 5-10 seconds.
  • Add the spring onion and let it sizzle for 10-15 seconds. Remove from the heat.
  • Tip everything into a bowl and leave for 5 minutes to cool a little.
  • Add the salt and sesame oil and stir well. Leave to cool completely.
  • Decant to a sealable container or glass jar and refrigerate until needed.


  • Serving: Ginger Scallion Sauce works with so many Chinese recipe. Try it over eggs, especially my recipe for chicken egg foo young (visit for that recipe).
  • It's great served as a dressing for noodles, rice and dumplings too.
  • Storage: In the fridge, I generally keep mine for up to 2 weeks in a airtight container or jar. I don't freeze it, it doesn't work.


Calories: 155kcal (8%) | Carbohydrates: 2g (1%) | Protein: 0.4g (1%) | Fat: 16g (25%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 391mg (17%) | Potassium: 69mg (2%) | Fiber: 0.5g (2%) | Sugar: 0.4g | Vitamin A: 125IU (3%) | Vitamin C: 3mg (4%) | Calcium: 11mg (1%) | Iron: 0.2mg (1%)
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