Best 4 Ginger Scallion Soy Sauce Recipes

Indulge in a culinary journey with our versatile ginger scallion soy sauce, a harmonious blend of piquant ginger, aromatic scallions, and savory soy sauce. This condiment elevates any dish with its vibrant flavors.

Elevate your culinary creations with our curated recipes featuring this exceptional sauce. Craft a tantalizing Ginger Scallion Chicken, where tender chicken is enveloped in a luscious sauce, brimming with ginger and scallion essence. Experience a burst of umami with our Ginger Scallion Ramen, where springy noodles swim in a rich broth infused with the sauce's harmonious flavors.

For a refreshing twist, try our Ginger Scallion Tofu Stir-Fry, where crispy tofu absorbs the sauce's delectable notes, while crisp vegetables add a vibrant crunch. Delight in our exquisite Ginger Scallion Dipping Sauce, perfect for spring rolls, dumplings, or as a marinade for grilled meats.

Explore the versatility of this sauce further with our collection of additional recipes. Create an unforgettable Ginger Scallion Eggplant dish, featuring tender eggplant slices coated in a flavorful sauce. Experience the perfect balance of sweet and savory with our Ginger Scallion Salmon, where succulent salmon fillets are glazed with the sauce's irresistible flavors.

Unlock the culinary potential of this remarkable sauce with our comprehensive recipes, transforming ordinary meals into extraordinary culinary experiences.

Here are our top 4 tried and tested recipes!

SCALLION-GINGER SAUCE

Scallion-Ginger Sauce image

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

Steps:

Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steamed Whole Fish with Ginger, Scallions, and Soy image

Provided by Charles Phan

Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8

Ingredients

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Steps:

1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE

Soba Noodles With Sweet Ginger Scallion Sauce image

Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.

Provided by gailanng

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (9 ounce) packet soba noodles, cooked per instructions
salt and pepper
2 tablespoons sesame seeds, lightly toasted
1 cucumber, thinly julienne (optional)
1 lime wedge (optional)
1 1/2 cups scallions, finely sliced
2 tablespoons minced ginger
1/4 cup chopped cilantro
2 -3 tablespoons sesame oil or 2 -3 tablespoons grapeseed oil
2 teaspoons chili oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
salt and black pepper

Steps:

Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.

GINGER AND SCALLION SAUCE

Ginger and Scallion Sauce image

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.

Provided by Rinshinomori

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons scallions, finely chopped
2 teaspoons ginger, finely chopped
2 teaspoons salt
3 tablespoons oil, preferably peanut

Steps:

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

Nutrition Facts : Calories 47.4, Fat 5.1, SaturatedFat 0.8, Sodium 581.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1

Tips:

Make sure to use fresh ginger and scallions. This will give the sauce the best flavor.
If you don't have Chinese rice wine, you can substitute dry sherry or sake.
To make a gluten-free version of the sauce, use tamari instead of soy sauce.
The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Serve the sauce over steamed vegetables, grilled chicken or fish, or tofu.

Conclusion:

This ginger scallion soy sauce is a versatile and delicious condiment that can be used in a variety of dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a quick and easy way to add flavor to your food, give this sauce a try.