Fragrant, savory, and deeply flavorful, this Ginger Scallion Sauce is a staple in many Asian kitchens. It’s quick to prepare, yet elevates everything it touches — from simple rice dishes to roasted meats and steamed vegetables. Whether you’re meal-prepping or making it fresh for dinner, this versatile condiment will quickly become one of your go-to flavor boosters.

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🧾 Ingredients

• 1 cup scallions (green onions), finely chopped (both white and green parts)

• ¼ cup fresh ginger, peeled and finely minced

• 3 cloves garlic, finely minced

• ½ cup neutral oil (canola, grapeseed, or vegetable oil)

• 2 tablespoons sesame oil (toasted preferred for richer flavor)

• 2 tablespoons soy sauce (light soy sauce works best)

• 1 tablespoon rice vinegar (adds brightness)

• 1 teaspoon sugar (balances the salt and acidity)

• ½ teaspoon ground white pepper

• ¼ teaspoon salt, or to taste

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👩‍🍳 Instructions

1. Prepare the Aromatics

In a heatproof mixing bowl, combine the finely chopped scallions and minced ginger. Set aside — this is the base of your sauce.

2. Heat the Oil

In a small saucepan, heat the neutral oil over medium-high heat. Watch carefully — the oil is ready when it just begins to shimmer or lightly smoke (approximately 350°F / 175°C).

3. Sizzle the Scallions and Ginger

Carefully (and slowly) pour the hot oil over the scallion and ginger mixture. It will sizzle immediately — this flash-cooking technique releases the natural oils and flavors without overcooking.

4. Add Garlic Immediately

Quickly stir in the minced garlic. The residual heat from the oil will gently cook it without burning, preserving its natural sweetness.

5. Season the Sauce

Add the sesame oil, soy sauce, rice vinegar, sugar, white pepper, and salt to the bowl. Stir thoroughly until everything is well combined.

6. Rest and Infuse

Let the sauce sit at room temperature for at least 15 minutes before serving. This allows all the flavors to meld beautifully.

7. Store and Preserve

Transfer any leftovers to an airtight glass jar or container. Refrigerate for up to 5 days. Let it return to room temperature or warm slightly before using again.

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🍽️ Serving Suggestions

This sauce is incredibly versatile and pairs wonderfully with:

• 🐟 Steamed or grilled fish – drizzle on top for an instant flavor upgrade

• 🍚 Plain white rice or silky congee – a spoonful goes a long way

• 🍗 Poached or roasted chicken – especially great for Hainanese-style dishes

• 🥦 Roasted or blanched vegetables – like bok choy, broccoli, or carrots

• 🥟 Dumplings or noodles – use as a dipping sauce or quick dressing

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💡 Pro Tips

• For a bolder kick, add a pinch of chili flakes or a splash of chili oil.

• Chop all ingredients uniformly for the best texture and appearance.

• Toasting the sesame oil slightly before adding can deepen the flavor even more.

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This Ginger Scallion Sauce is simple, fragrant, and packed with umami — an instant upgrade to any dish.