Green Onion Oil/Ginger Scallion Recipe

Note: green onions are also known as scallions and spring onions.

I find that cooking green onions changes the flavour immensely. Heat and oil mellows out the onions causing them to become much more aromatic and fragrant, just like how regular raw onions have a distinctly different taste than cooked ones.

green onion oil

I played around with Chang’s Ginger Scallion recipe a bit before I figured out what I liked. It’s quite a different flavour than Chang’s. Here’s my recipe:

Green Onion Oil Recipe


1 big bunch of green onions finely sliced
3 tablespoons of ginger finely minced
1 tablespoon each of finely minced garlic and shallots

1/4 cup grapeseed or other neutral oil
splash of sesame seed oil

salt to taste


Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green. Take the pan off the heat and stir the sauce with a wooden spoon. Add a splash of sesame seed oil and salt to taste. Toss with your favourite noodles, hoisin and sriracha.

The green onion oil will keep in the fridge for a couple of days, but it’ll lose that vibrant green colour. My favourite use for it? Hainanese chicken rice. But that’s another post.

shallot, garlic, ginger and green onions

minced ginger, garlic and shallots; sliced green onions

shimmery and hot grapeseed oil

vibrant green onion oil

green onion noodles with sriracha and hoisin

yum, noodles!

14 Comments add yours

  1. I am going to have to try your recipe. I’ve been dying to make this ever since I saw it in the cookbook.

    Hi Sharly,

    Thanks for your comment! I hope you like the green onion oil!

    steph on January 19th, 2010 at 3:40 pm
  2. I have this all the time when I go to Chinatown in Soho, London. I absolutely love it! I’m going to make some now to go with my Char Siu Pork! Mmmm

    I love this website by the way!

  3. my chinese grandmother made this for me as a child, just minus the shallots… it’s awesome as a dipping sauce for steamed shrimp with white rice.

    the key is to use hot oil that brings out the flavor of the ginger and to not be shy with the salt… if i had to guess the resto probably adds a msg (as any true asian would) but i try to avoid the stuff.

    and there is no such thing as too much ginger.

  4. I am wondering if this is the same green onion, ginger (and maybe garlic?) stuff that I use as a dipping sauce when in New York’s Soho. I first tasted it in Hong Kong and thought at the time, that if it were smeared on my finger, I might just bite my hand off, because it was so tasty.

    It was used as a condiment on tables to go with the goose, chicken, pork, duck or anything else that I ordered in Hong Kong. It is ok to serve it plain, without cooking, yes?

    Please answer back as in-depth as possible. I’ve been looking for this recipe for about ten years.

    Green onion ginger sauce is the typical condiment used with Chinese barbecued meats, but everyone makes their sauce differently. You’ll have to experiment to find your ideal.

    steph on August 3rd, 2010 at 10:36 am
  5. I tried my hand at a basic scallion/ginger sauce too, though I microwaved the oil + scallions for a little bit before I added the ginger (I didn’t use garlic). That definitely softens the bite of the scallions… I think next time I will reserve a small portion of the scallions to mix in uncooked. The ginger, OTOH, seems fine to me when raw.

  6. WOW thanks! :) been looking for this recipe. THanks!!

  7. Made exactly this recipe for dinner tonight to go with my chicken and rice and it was perfect – I’m from HK so I should know. Thanks so much (may have to have it on EVERYTHING for a while!!)

    Hi, I was now in Hong Kong and they are served here to eat fine flavor with ginger oil, and something – but I do not know what .. this is the recipe? It was delicious and I would like it also prepared :)

    Caroll on September 26th, 2012 at 5:50 am
  8. how do you print out recipes from t his page?

  9. It would be helpful if you gave a volume measure (cups or ml) for the sliced “big bunch” of onions in order to get the proportions correct. I used two bunches and added about 1.5 times the amount of additives with the 1/4 cup oil. It was too much oil and the onions were overpowered by the ginger, garlic and shallots. So maybe the amount of onions I used was equivalent to your “big bunch”.

    I blended half the mix with ground lamb for potsticker filling. Very yummmy.

    Thanks for the new ideas. I will try this again.

  10. I use this stuff to fill perogies with potato

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