Green Onion Ginger Sauce

In today’s video, I show you how to make green onion ginger sauce!

This is my favorite flavorful, easy, and nutritious sauce to enjoy on just about everything!

I love it mixed with zoodles, spaghetti squash, or other veggie/gluten free noodles, dressing a simple fresh salad (hot bacon with this really takes it up a few notches), over pan seared fish, or some steamed chicken.

Nice additions and variations include: adding fresh or dried turmeric, coriander seed, cumin, basil, lemongrass, garlic, shallots, parsley, mushroom, coconut aminos, lime juice, etc.

For some extra protein, try crispy minced bacon, steak fat trimmings (start with a cold pan and heat up slow to render fat), or dried shrimp (common in Southeast Asian dishes) work well, too!

Get creative and tell me how it goes!

Video Transcript

Hi! Chef Angela Huang here, and I wanted to show you how to make my green onion ginger sauce today. 

I’ve got all the ingredients in front of me. The ginger, cilantro, green onion. I’m also going to use olive oil and coconut oil, together. So let’s go!

First, I’m going to show you how to peel ginger when you buy it not organic, or if you want to remove the skin for visual appeal. This is something that helps with getting all of these nooks and crannies that ginger naturally has. Just kind of pulling it toward you.

I’m actually not going to peel it because I like keeping the nutrition from the peel. 

I’m going to take this ginger and mince it up into small pieces. Just fresh ginger! 

I would actually use a food processor to cut off that extra time of chopping it up, that’s totally fine.

And take the green onions — this is one bunch of green onion. I don’t think I’m going to need the whole bunch. 

With how much ginger I have, I’m going to do about four. And I’m going to separate the tops from the bottoms. Do those separately. 

With the bottoms I’m going to do a slanted, biased cut. Cutting it on a bias makes it a look a little prettier. The other way you could do it is cutting it down the middle like this, and then slice it on a bias.

Take my green tops. And then we have the cilantro, which is going to be added at the very end. I like to cut it in half and stack it. Push it together. 

Okay! So we’ve got all of our ingredients ready to go, and we’re going to move to the stove now. 

So first, we want to heat up our coconut oil. This is organic coconut oil. I get mine from Costco because I like having a bit tub of it, and I actually go through it pretty quickly. 

I use this for high heat cooking. So here I’m going to fry the ginger in this coconut oil. I’d say medium to medium-high. You really want to watch it because you don’t want the ginger to burn, but you do want the ginger to caramelize relatively slowly. This should be about 7 minutes to 10 minutes, if you want to take the ginger a little darker, it’s going to be crunchier. 

Turn up the heat a little bit. Add a little more coconut oil if you want to help it along. It’s nice and caramelized and crispy. I’m going to go ahead and add the thicker part of the green onion. The bottom half, the whites. They’re a little bit denser, so they’re going to cook a little bit longer than the top.

Not much longer because now I’m going to add the greens. At this point, I’m going to turn off the heat. You can see how quickly the ginger starts browning. I’m going to add some olive oil, turn the heat off. 

Add the cilantro. And a little bit of lemon juice at this point will be really nice to balance off the savory, salty, and sweet of the ginger along with that spiciness.

Just a little. More olive oil. Lots more. And a little bit more salt to finish.


Today I’m going to put my sauce on top of some spaghetti squash. So I’ve got some organic spaghetti squash. And I just thought it’d be fun to show you guys how I do this.

Just chop it in half, open it up. And here we’ve got the seeds. We’re going to remove those first. You can just use your hands, that’s easiest, as long as it’s cool enough. Or you can use a spoon. I like using my hands when I can.

So I just roasted this whole in the oven at 375. You could do 400 degrees, depending on the size of the spaghetti squash, the longer it’ll cook.

So I’m just kind of spreading it out. Just put the sauce over it. It’s done!

And I’m going to eat some! Mix it up a little bit. I like to get a really good bite with all the goodness