Spring Onion and Ginger Sauce

by Sue Locavore
Spring Onion and Ginger Sauce


60g spring onions, washed and sliced thinly
25g ginger, minced finely or grated on a microplane
3 small cloves green garlic
10g (2 teaspoons) brown rice vinegar
10g (2 teaspoons) tamari (gluten-free soy sauce)
45g (3 Tablespoons) sesame oil

Makes 1/2 cup of sauce


1. Combine all ingredients except oil.

2. Mix well, then slowly mix in oil to slightly emulsify.

Keeps well in the fridge for up to 2 weeks.

To use, add to your dish two minutes before the end of its cooking time. Try tossing it through fried rice, stirring it into a broth or soup, or adding to okonomiyaki batter. Alternatively, use as a condiment, but note that its flavours are quite strong when eaten raw. It can also be used as a marinade.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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