When I first learned how to make this Ginger Scallion Oil, I was so thrilled I could barely stand it. Some of you may recognize this condiment as the deliciously salty topping for Cantonese roast meats like Crispy Roast Pork Belly (Siu Yuk) or Soy Sauce Chicken, but with a spicy kick of chili.
Whenever we make the pilgrimage to our local Chinese market, I always make sure to make a stop by the hot foods counter for a lunch of three meats: roast pork belly, BBQ pork (char siu), and Soy Sauce Chicken.
The butcher packs the takeout container with a healthy bed of rice, and with expert speed and precision, chops your choice of meats and fans them over the rice. Then he adds the finishing touches: a simple side of stir-fried cabbage and a liberal dollop of salty ginger scallion oil. It’s tasty as hell (and cheap), and we’ve been eating it at the same place since I was a kid.
In the past, I’ve made a couple of versions of this recipe that were always close but not quiiite there in terms of the flavor of the butcher’s ginger scallion oil.
I realized that instead of using the very popular technique of pouring sizzling hot oil over the raw ingredients, actively frying the ingredients in a saucepan creates a stronger and more full-bodied flavor (which is why this oil looks a bit darker and more intensely colored than average). I also like to add chilies to mine, which is a bit non-traditional in some circles. You can feel free to leave them out.
So without further ado, onto the recipe! By the end of it, don’t be surprised to find that you want to cover everything you eat in this delicious oil!
Recipe Instructions
Prepare the ginger, garlic, scallions, and chili peppers. In a saucepan, heat ½ cup of oil over medium-high heat. Add the ginger and fry gently for about 15 min. until the color deepens into a darker, more golden yellow. If the ginger sizzles too much, turn the heat down to medium or medium low; the ginger should not visibly crisp or brown.
Next, add the garlic and cook for an additional 5-10 minutes. Follow with the scallions, stirring until the scallions are cooked through.
Add the red chili peppers and stir to combine, letting the peppers cook through as well.
Finally, add the soy sauce, sugar, Shaoxing wine, and salt (feel free to add salt to taste). Use immediately or store in an airtight tupperware container or glass jar on the top shelf of your refrigerator for up to 2 weeks.
Ginger Scallion Oil with Chilies
Ingredients
- 6 tablespoons ginger (minced)
- 1 tablespoon garlic (minced)
- 3 scallions (minced)
- 4 fresh red chili peppers (chopped, optional)
- ½ cup neutral oil (like vegetable or canola oil)
- ½ teaspoon soy sauce
- 1/8 teaspoon sugar
- 1 teaspoon Shaoxing wine
- 1 teaspoon salt
Instructions
- Prepare the ginger, garlic, scallions, and chili peppers. In a saucepan, heat ½ cup of oil over medium-high heat. Add the ginger and fry gently for about 15 min. until the color deepens into a darker, more golden yellow. If the ginger sizzles too much, turn the heat down to medium or medium low; the ginger should not visibly crisp or brown.
- Next, add the garlic and cook for an additional 5-10 minutes. Follow with the scallions, stirring until the scallions are cooked through. Add the chili peppers and stir to combine, letting the peppers cook through as well.
- Finally, add the soy sauce, sugar, Shaoxing wine, and salt (feel free to add salt to taste). Use immediately or store in an airtight tupperware container or glass jar on the top shelf of your refrigerator for up to 2 weeks.
Tips & Notes:
nutrition facts
Woooo! That is spicy! Too spicy for me so I will omit the chilis next time I think. It tastes good and will be delicious with chicken or pork. My ginger browned almost the minute I dropped it in so my oil was way too hot. I had to lower the heat down to quite low. I’ll be making again!
Hi Tricia! Glad you liked it! It’s all about cooking to your preferences :)
Are you sure that at step 2 once you add the garlic you cook for 5-10 MINUTES? Should that be 5-10 SECONDS?
Yes it’s 5-10 minutes. :) But you can also taste as you go and do what you like.
Won’t the garlic be toast cooking it that long? Do you lower the heat to barely on?
Nice recipe. I live in Canada so I added a little maple syrup at the end to offset the salt. Really good.
Glad you enjoyed it, Hudson! The sugar adds to the umami, I’m sure :)
Delicious! My ex-SIL was from Chengdu and would make something very close to this with which to top noodles. She would use a spoonful of broad bean paste instead of fresh chili.
Hi Tatiana sorry I missed your comment back in October–sounds tasty!
I am definitely going to make this delicious dish as soon as I can get out to personally select and pick some fresh ginger and garlic. Thank you for all the wonderfully delicious recipes that you and your family members are sharing.
Hi Frances, so sorry I missed your comment. Thank you so much for reading and cooking! I hope you’re well and were able to make this recipe :)
My family loves this! I made it today and just put it out with dinner. My wife and my daughter are currently rummaging through the fridge, trying to find more stuff to put this on!
Wow! How great is that! Thank you, Lazer.
Love the sound / look of this condiment. Is there a way to make it shelf stable. Would love to give away bottles to all of my family spread far and wide. I know they would love this.
Hi Noel, the only method I can think of is to use the canning method after the sauce is made.
Thanks for the recipe, need to branch out from your chilli oil and try something new so this will be it. What is the non-alcoholic alternative to the Shaoxing wine? Or can I just omit this step? I know how crucial the wines are in Chinese cooking so appreciate all your help, you guys are a great resource!
Thank you! This is a great recipe to pivot from chili oil :) you can definitely omit or use cooking sherry vinegar! But both Shaoxing wine and Sherry vinegar have very very small amounts of alcohol.