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Ginger and Scallion Sauce

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“I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too.”

Ingredients Nutrition

  • 44.37 ml scallions, finely chopped
  • 9.85 ml ginger, finely chopped
  • 9.85 ml salt
  • 44.37 ml oil, preferably peanut


  1. Heat skillet and add the oil. Heat until the oil is almost smoking.
  2. Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
  3. You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.

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