Ginger Green Onion Sauce

Total Time
9mins
Prep 4 mins
Cook 5 mins

The Ginger Green Onion Sauce is a tasty sauce typicall used on Chicken but I use it on all Chinese dishes. It is sweet and salty at the same time. I don't think this recipe is posted anywhere on the net, so here it is.

Ingredients Nutrition

Directions

  1. Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables.
  2. Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.
Most Helpful

Perfection. I love the ginger sauce served with steamed chicken ordered from our favorite Chinese place and this tastes exactly the same. So delicious and soooo easy to make. I chopped about 3� of ginger, then pulsed in the food processor until the texture looked right. I eyeballed the ingredients and it came out perfect. I love this on steamed/grilled/baked chicken, steak, rice, in stir fry… just about anything really. THANK YOU SO MUCH! Seriously, if I could give this a bazillion stars, I would. And I would NEVER, NEVER, NEVER get rid of the ginger. It's such a simple condiment and P E R F E C T as is!

RachelT April 02, 2008

What?? get rid of the ginger? No way!! This sauce is light and tasty, very authentic and rarely served except by real Cantonese cooks, and is not found anywhere else on the internet (however, there is a version in Reichl's Gourmet Cookbook). It's great on poached chicken. I'm going to try it on pasta salad. I'm tempted to add things like cilantro or rice vinegar but I'm afraid it would ruin the whole thing! I use a combination of sesame and plain vegetable oils and sometimes I add a few drops of soy sauce.

haughidm February 28, 2006

This is a very good sauce for plain boiled chicken and goes great with white rice. It's very easy to make and it's definately a favorite among me and my siblings. A minor change to this recipe would just to rid the ginger altogether which will bring out the green onion and salt flavor even more.

LoneHungryWolf December 20, 2005