Scallion ginger sauce is often served with Hainanese Chicken Rice which is a national dish in Singapore and is also very popular in other some other Asian countries. The sauce is normally vegan friendly as is and I absolutely love it. On rice, noodles, vegetables or tofu, it’s just delicious. It is oil-based which may make you hesitate. However, you only need a tiny amount to season a dish of rice and packs a lot of flavour.
Video tutorial for Scallion Ginger Sauce
The ingredients are simple and inexpensive: scallions (green onions), ginger, sea salt and a light tasting oil such as canola. Because the ingredients are so few, it’s important to choose fresh, high quality scallions and ginger. Mix them all together and there you have it! For best results, let it rest for a few hours before serving. Store your leftovers in a glass container (not plastic) in the fridge for up to one week.
Printable recipe for Scallion Ginger Sauce
- 3 tablespoons light-tasting oil (like grapeseed or canola)
- 2 tablespoons scallion, minced (preferably white and light green parts only)
- 1/2 tablespoon ginger, minced finely or pressed through a crusher
- 1-2 pinches sea salt or to taste
- Mix all the ingredients. For best results, let rest for a hour before serving but can be used right away. Store in a glass container in the fridge for up to one week.
- To make this oil-free, sub in water or light vegetable broth in place of the oil. The taste and mouth feel will not be authentic but you will still get a great flavour.