Ginger Scallion Sauce (姜葱酱)

Learn how to make a really easy & addictive topping that pairs well with everything!

Prep Time
5 min
Total Time
10 min
Yields
12 servings

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Today, Daddy Lau will be teaching us his recipe for his deliciously addictive ginger scallion sauce.

This sauce is one of my all time favorites, and it’s commonly paired with bak chit gai, a classic Cantonese chicken dish. It goes well with meats, tofu, leafy green vegetable stir fries, rice or noodles, and basically everything. 

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
12
    Main Ingredients
  • 2 oz green onion
  • 1.5 oz ginger
  • 5 tbsp corn oil
  • 1 tbsp sesame oil
  • 2 tsp salt

Finding Asian Ingredients

Some of these ingredients are hard to find in a typical grocery store.

If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:

I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes.

These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

Other Notes

In our video, I mentioned that we have an industrial grade infrared thermometer. Ken, my soon-to-be brother-in-law, also an engineer, got one for me for Christmas because he kept watching me ask my dad how hot his wok gets. Thanks Ken!

If you want to nerd out like us, here's a link to get your own: https://amzn.to/3bSkebB

We'll start by mincing our green onions (2 oz) and ginger (1.5 oz)​.

My dad said the exact ratio and raw amounts don't really matter too much. Most recipes I've seen use more green onion than ginger.

Having a surplus of sauce is a great problem to have, since you can use it on pretty much everything. (I LOVE dousing my rice and vegetables in this addictive sauce)

For the green onions, we'll be using the white stems (about 4 stems at the default serving size). Cut each stem in half, length-wise, and then into strips. Then, mince the strips into fine pieces.

For the ginger, we'll be cutting them into thin slices, strips, and then fine pieces.

One little detail is that my dad is using separate plates to hold the green onions and ginger. The ginger will be cooked first in the next step, so this makes it easier to just pour all of the ginger in at once.

Also, feel free to use a food processor here instead of mincing.

We'll heat up our wok on high heat and add corn oil (5 tbsp).

The oil should be around 350-400F before we add the ginger.

This is where my infrared thermometer really shines, but a good visual cue is to wait until the oil starts "shimmering", or forming ripples across the surface due to the heat.

Why do we do this? By cooking everything in oil, we unlock the aromatics of the ginger and green onion.

Once the oil is hot enough, add the ginger and cook for about 15 seconds before adding the green onions. Cook everything for another 20-30 seconds before transferring the sauce to a bowl.

We'll add salt and sesame oil (1 tbsp) to the bowl, and mix for 30-60 seconds.

Do a taste test. If it's not salty enough, feel free to add more.

My dad emphasized multiple times how important it is to add sesame oil here, so make sure you don't skip it.

Summary

Ginger Scallion Sauce (姜葱酱)
Learn how to make a really easy & addictive topping that pairs well with everything!
  • Prep Time: 5 min
  • Total Time: 10 min
  • Yield: 12 servings
    Main Ingredients
  • 2 oz green onion
  • 1.5 oz ginger
  • 5 tbsp corn oil
  • 1 tbsp sesame oil
  • 2 tsp salt
Step 1 - Mince scallions & ginger↑ Jump to details

We'll start by mincing our green onions (2 oz) and ginger (1.5 oz)​.

My dad said the exact ratio and raw amounts don't really matter too much. Most recipes I've seen use more green onion than ginger.

Having a surplus of sauce is a great problem to have, since you can use it on pretty much everything. (I LOVE dousing my rice and vegetables in this addictive sauce)

For the green onions, we'll be using the white stems (about 4 stems at the default serving size). Cut each stem in half, length-wise, and then into strips. Then, mince the strips into fine pieces.

For the ginger, we'll be cutting them into thin slices, strips, and then fine pieces.

One little detail is that my dad is using separate plates to hold the green onions and ginger. The ginger will be cooked first in the next step, so this makes it easier to just pour all of the ginger in at once.

Also, feel free to use a food processor here instead of mincing.

Step 2 - Heat oil, cook ginger scallions↑ Jump to details

We'll heat up our wok on high heat and add corn oil (5 tbsp).

The oil should be around 350-400F before we add the ginger.

This is where my infrared thermometer really shines, but a good visual cue is to wait until the oil starts "shimmering", or forming ripples across the surface due to the heat.

Why do we do this? By cooking everything in oil, we unlock the aromatics of the ginger and green onion.

Once the oil is hot enough, add the ginger and cook for about 15 seconds before adding the green onions. Cook everything for another 20-30 seconds before transferring the sauce to a bowl.

Step 3 - Flavor the sauce↑ Jump to details

We'll add salt and sesame oil (1 tbsp) to the bowl, and mix for 30-60 seconds.

Do a taste test. If it's not salty enough, feel free to add more.

My dad emphasized multiple times how important it is to add sesame oil here, so make sure you don't skip it.

Step 4 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 5 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

I have so many memories eating this with my family, especially during all of our epic holiday feasts and Chinese banquets.

Now, hopefully, you can create your own memories with this tradition with your loved ones.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.

Watch on YouTube

About Made With Lau

We started Made With Lau to honor and share the legacy of our wonderful parents, Jenny and Chung Sun Lau.

Our hope is that these posts give you (and our future generations) a glimpse into how great they are!