Chinese - Ginger Scallion Sauce

Baby Kato


Similar to ginger scallion oil, this simple sauce is an excellent accompaniment for seafood, (especially steamed or pan-fried prawns or scallops).

Posted here for play in Culinary Quest. Recipe courtesy of Rhonda Parkinson


★★★★★ 1 vote

20 Min
5 Min
Stove Top


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2 Tbsp
dark soy sauce
1 1/2 Tbsp
light soy sauce
1 1/2 Tbsp
water or chicken broth
1 tsp
brown sugar, or to taste
scallions (green onions, spring onions), ends removed, finely chopped
2-inch slice fresh ginger, peeled and finely chopped
green or red chili pepper, de-seeded and sliced
3 Tbsp
peanut or vegetable oil

How to Make Chinese - Ginger Scallion Sauce


  • 1Combine the soy sauce, water, and sugar in a small heatproof bowl.
  • 2Stir in the scallions, ginger, and chopped chili pepper.
  • 3Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
  • 4Carefully pour the oil into the scallion/ginger mixture.
  • 5It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.

Printable Recipe Card

About Chinese - Ginger Scallion Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Chinese
Other Tag: Quick & Easy

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