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–+ servings

Ginger Scallion Sauce

Somjit Najaireeb
The perfect condiment, and shortcut ingredient to many recipes. The ginger flavour is mild yet fresh, while the scallion or spring onion mellows the heatiness. It take less than 15 minutes to whip up a batch of deliciousness!
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Prep Time 10 mins
Cook Time 5 mins
Cooling Time 2 hrs
Total Time 2 hrs 15 mins
Course Condiment, Ingredient
Cuisine Asian, Chinese
Servings 10 heap tablespoonfuls
Calories 242 kcal

Equipment

  • Knife
  • Blender/ Food Processor
  • Non-Stick Frying Pan
  • Air-Tight Jar

Ingredients

  • 500 g ginger, fresh, skin peeled and chopped into smaller pieces
  • 5 stalks spring onions/ scallions, washed
  • 1 tbsp oyster sauce, optional
  • 1/4 tsp sesame seed oil
  • 1/4 tsp salt
  • 1 cup cooking oil, unscented
  • 1 cup water, to help in blending ginger

Instructions
 

Preparing Ginger and Scallion

  • Remove the skin off the ginger. Wash and cut the ginger into smaller pieces.
  • Clean the scallions. Remove the white stems. Chop until fine.
  • Blend the ginger and water until fine.

Cooking Ginger Scallion Sauce

  • Heat a pan with oil over medium heat until warm.
  • Add in the ginger paste. Stir until it comes to a boil, or for 2-3 minutes.
  • Reduce the heat when ginger and oil are drying up.
  • Add in scallions, salt, sesame seed oil and oyster sauce.
  • Stir fry for about 2 minutes, or until the sauce comes to a boil.
  • When the paste is slightly dry, switch off the heat.
  • Taste and adjust as preferred.

Cooling the Ginger Scallion Sauce

  • Allow the ginger scallion sauce to cool down.
  • After cooling, the oil and sauce separate. It can be stirred to be mixed again, or stored separately.
  • Store in dry, airtight containers in the fridge. Can be used as an ingredient/ condiment as-is.

Video

Notes

Perfect with:
  • Steamed Pork
  • Claypot Chicken Rice
  • Steamed Fish
  • Stir Fry with Chicken
  • Stir Fry with Fish
  • Condiment
Storage Instructions:
  • Best consumed within 2 weeks, before discolouration sets in.
  • Lasts up to 6 weeks in the fridge, in an air-tight container.
  • Oil can be removed to obtain ginger oil for other dishes.

Nutrition

Serving: 1heap tablespoonCalories: 242kcalCarbohydrates: 10gProtein: 1gFat: 23gSaturated Fat: 2gTrans Fat: 1gSodium: 115mgPotassium: 229mgFiber: 1gSugar: 1gVitamin C: 3mgCalcium: 9mgIron: 1mg
Keyword condiments, ginger fish, ginger scallion sauce, scallion, sping onions
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