Ginger Scallion Sauce

5 from 2 votes

Easy homemade ginger scallion sauce. 5 pantry-friendly ingredients. Perfect for noodles, stir-fries, fried rice, tofu, or grain bowls.

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 87kcal

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

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.

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.