Serves 3-4 people
6 stalks scallion (spring onion)
2” knob of ginger
½ cup oil
1 tsp salt
1 tsp sesame oil

Recipe Courtesy of
Charlotte Mei

Ginger Scallion Sauce

Wilted spring onions? Make a versatile Ginger ScallionSauce to keep as a staple in your fridge! It’s a great way to use up spring onions that are past their prime. Mix them into noodles, rice, congee, or your favourite steamed fish! I like to add some into my Asian meatballs too. Plus, for extra flavour, add a splash of sushi vinegar.

Difficulty: Easy

Preparation: 5 min
Cook: 10 min
Clean up: 10 min

Steps: 3 steps
5 Ingredients

Difficulty: Easy
Steps: 3 steps
5 Ingredients

Preparation: 5 min
Cook: 10 min
Clean up: 10 min

Instructions

Prepare the ginger and scallions
- Peel ginger and chop in rough chunks
- Chop scallions into 2” pieces
- Pulse the ginger, followed by the scallions in a food processor
- If you don’t have a food processor, simply mince the ginger and chop the scallions to fine pieces
- Set aside in a small heatproof bowl and season with salt and sesame oil

Prepare the oil
- Heat the vegetable oil over medium heat just until it starts to smoke

Pour the oil over the ginger and scallions
- Pour the heated oil over the ginger-scallion mixture and stir briefly
| Have fun with the seasonings! I like to add seasoned sushi vinegar for saltiness and sweetness. You can also add white pepper, Szechuan pepper, soy sauce, minced garlic...etc!

Arrange and Serve

Let it cool to room temperature, store in a tightly-sealed jar and refrigerate

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Name: Ginger Scallion Sauce
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H15M0S
Yield: Serves 3-4 people
Cuisine: Asian
Ingredients: 6 stalks scallion (spring onion); 2” knob of ginger; ½ cup oil; 1 tsp salt; 1 tsp sesame oil