Make Ginger Scallion Sauce

Vietnamese Vegetable Roll in Dipping Sauce
Juanmonino / Getty Images
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
139 Calories
11g Fat
9g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 139
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 895mg 39%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 5%
Protein 2g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation.


  • 2 tablespoons dark soy sauce
  • 1 1/2 tablespoons  light soy sauce
  • 1 1/2 tablespoons water or chicken broth
  • 1 teaspoon brown sugar, or to taste
  • 6 Scallions (green onions, spring onions, ends removed, finely chopped)
  • 1 2-inch Sliced fresh ginger (peeled and finely chopped)
  • 1 Green or red chili pepper (de-seeded and sliced)

Steps to Make It

  1. Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.

  2. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees F).

  3. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.