• Karine Wlasichuk

Ginger-Scallion Sauce: a Perpetual Crowd-Pleaser

Updated: May 2, 2020

This sauce. Is taking a toll on me. I'm sorry, the song was stuck in my head, it just felt so right. Now. I cannot begin to tell you how many of my future dishes will be graced by this ginger-scallion beauty: chicken, fish, rice bowls, veggie couscous, potato roasts, noodles, can't stop won't stop. So take 5 minutes of your time and memorise these ingredients, because countless dishes and recipes of yours deeply depend on it.


Also, a quick note, whenever I say 4-5 scallions, know that I use about three times that amount because onions are always welcome in large numbers in this kitchen.

You will need,


Scallions (4-5, finely chopped)

Ginger (1 generous tbsp if powdered, 4-5 slices if grated)

Brown sugar (1 tbsp)

Soy Sauce (2 tbsp)

Sesame oil (or peanut, or vegetable oil works as well- as much as desired, depending on the consistency you are looking for)

If desired, add a pinch of sesame seeds

2 steps,


1. Thinly chop scallions (I use the white parts as well, nothing is discarded) and, if fresh, grate/thinly slice your ginger.

2. Mix all ingredients in a bowl. Serve over anything.


And yes, although the ceramic muddle bowl sounds like a fancy idea, it is 100% going into a reusable cup to be stored in the fridge. I can keep it there for a few days and enjoy it over poultry, fish, rice or just lettuce! I realise I already gave you a list earlier. It's just such an infinite possibilities kind of situation?