Easy homemade ginger scallion sauce made with 5 pantry-friendly ingredients. Perfect for noodles, stir-fries, fried rice, tofu, or grain bowls. Packed with healthful ginger, this recipe is a budget-friendly way to add more nutrients, and flavor to any meal.
Meal prep this ginger scallion cheat fried rice recipe in 20 minutes: First, make this Quinoa Rice recipe on my site. While it's cooking, cut one (14 to 16-ounce) block of pressed extra-firm tofu into ½-inch cubes. Toss the cubes in 2 teaspoons tamari or soy sauce, one tablespoon nutritional yeast, and 1 ½ teaspoon garlic powder. Bake them at 400ºF for 20 minutes, or air fry at 400ºF for 10 minutes.
Ginger is a healthy addition to any meal and this recipe makes it easy to incorporate more into your diet. The ginger adds a kick to this sauce. The Chinese light soy sauce, also known as "sheng chou" or "生抽" in Mandarin, has a light and salty flavor. The vinegar adds a nice tang. This combination of flavors is what makes Ginger Scallion Sauce so good!
This homemade recipe was inspired by my 7-minute Easy Chili Crisp recipe and pairs well with this 15-minute Asian-inspired Cabbage Stir Fry with grated tofu.
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👩🏼🌾 Ingredients
- Ginger
- Scallion
- Neutral high-heat cooking oil
- Chinese light soy sauce
- Rice vinegar
See the recipe card below for quantities. (This post contains paid affiliate links.)
🍶 Substitutions
- Soy sauce - For the best flavor, use Chinese light-soy sauce. (This is not the same as reduced sodium.) You can use coconut aminos, tamari, soy sauce, or dark soy sauce instead.
- Rice vinegar - use sherry vinegar instead as desired
For more sauce recipes, visit my Vegan Condiment Recipes page. Try my healthy Quick Pickled Onions.
📖 How to Make Easy Ginger Scallion Sauce
For the full Ginger Scallion Sauce recipe, scroll down to the bottom of the post. This is an overview.
Step 1. Mince the ginger. Use my favorite mini chopper to save time. Finely chop the scallion using a knife.
Step 2. Transfer the minced ginger and chopped scallions to a heatproof bowl. Set aside.
Transfer the oil to a small saucepan. Heat over medium heat until about to smoke.
Step 3. Pour the hot oil over the ginger and scallions.
Step 4. Stir in the soy sauce, and add rice vinegar to taste.
💡 Expert Tips
- Chinese light soy sauce is not the same as regular 'soy sauce' and is the key to authentic tasting Chinese food. However, you can use coconut aminos, tamari, soy sauce, or dark soy sauce instead.
- Use a mini electric chopper to prepare the ginger. This is a huge time saver. However, chop the scallions by hand for best results.
- Make ginger scallions sauce, quinoa rice, and some crispy tofu ahead of time for a quick and easy cheat fried rice.
- Storage: Refrigerate Ginger Scallion Sauce in an airtight container for 1 to 2 weeks. Always check the sauce for any signs of spoilage before consuming it. If you notice an off smell, unusual color changes, or mold growth, discard the sauce.
🙋🏽♀️ Recipe FAQs
Freezing extends its shelf life for a longer period. Store ginger scallion sauce in a freezer-safe container, leaving some space for expansion, and use within a few months for the best quality.
Consider freezing it in an ice cube tray in single-serve portions that are easy to remove and thaw.
Choose a neutral or complimentary flavored oil that has a high smoke point. These include sesame oil, canola oil, grapeseed oil, avocado oil, sunflower oil, and vegetable oil.
"Scallions" and "green onions" are terms often used interchangeably, and in many cases, they refer to the same vegetable. The only difference is how they are chosen to be labeled at the store.
🍽 Related Recipes
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Ginger Scallion Sauce
Ingredients
- 1 packed cup thinly sliced scallions (about 5 stalks, green and white parts)
- ¼ cup peeled and sliced ginger minced
- ¼ cup plus 2 tablespoons neutral oil grapeseed, sunflower, canola, avocado, or other high-heat oil
- 2 teaspoons Chinese light soy sauce or coconut aminos, tamari, soy sauce, or dark soy sauce
- ¾ teaspoon rice vinegar or sherry vinegar (or to taste)
- Salt to taste
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Instructions
- Transfer the ginger and scallion to a heatproof bowl. Set aside.
- Transfer the oil to a small saucepan. Heat over medium heat until about to smoke. (Place a toothpick into the oil. If the oil bubbles, it is ready.)
- Pour the hot oil over the ginger and scallions. It should sizzle. Stir in the soy sauce, and add rice vinegar to taste.
Notes
- Chinese light soy sauce is not the same as regular 'soy sauce' and is the key to authentic tasting Chinese food. However, you can use coconut aminos, tamari, soy sauce, or dark soy sauce instead.
- Use a mini electric chopper to prepare the ginger. This is a huge time saver. However, chop the scallions by hand for best results.
- Make ginger scallions sauce, quinoa rice, and some crispy tofu ahead of time and a quick and easy cheat fried rice.
- Storage: Refrigerate Ginger Scallion Sauce in an airtight container for 1 to 2 weeks. Always check the sauce for any signs of spoilage before consuming it. If you notice an off smell, unusual color changes, or mold growth, discard the sauce.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Julie says
Lovely recipe. Quick, easy and delicious. Thank you
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.