Ginger Scallion Everything Sauce

Our Ginger Scallion Everything Sauce is one of the necessities in your fridge. Ginger and scallions combined with tamari and sherry vinegar make a sauce perfect for any dish. Stir into a bowl of lo mein or rice noodles, use as a dressing or marinade, or top your morning eggs. Light, versatile sauce good for use on meat, egg, and vegetable dishes


Fried Rice with Ginger Scallion Sauce


  • 1 cup rice
  • 2-1/2 cups water
  • 1 tablespoon vegetable or olive oil 1 teaspoon sesame oil
  • 1/2 cup F+F Ginger Scallion Everything Sauce
  • Drizzle chili oil (optional)
  • 5–6 scallions, sliced very fine
  • 1 small bunch flat parsley, chopped
  • 2 eggs, beaten (optional)


  1. Bring water to a boil in a 2-quart saucepan. Add the rice, stir, then cover and lower heat to a simmer. Cook for about 45 minutes or until tender. Put in the fridge to cool.
  2. Heat the oil over medium-high heat in a large frying pan until quite hot.
  3. Add F+F Ginger Scallion Everything Sauce for about a minute. Don’t let it burn, though.
  4. Add the rice and toss to coat with oil and sauce.
  5. Cook, stirring, for about 2-4 minutes or until the liquid has evaporated.
  6. Add the scallions and parsley and cook for another minute or until everything is warmed through.

Shrimp Egg Foo Young

Our F+F Ginger Scallion Everything Sauce takes this Asian dish to a new level of flavor! Egg Foo Young patties are a refreshing change of pace for dinner along with being packed with good for you veggies. Bean sprouts contain vitamin C along with protein. Grab your chop sticks and enjoy!

Total Time: 20 minutes
Servings: 4


  • 4 large eggs plus 1 egg yolk
  • 4 cups fresh bean sprouts
  • 1/3 cup sliced green onion plus 2 tablespoons for garnish
  • 1 cup diced cooked shrimp (Note: pork or chicken can be substituted.)
  • 1 teaspoon minced garlic
  • 2 tablespoons F+F Ginger Scallion Everything Sauce
  • 2 tablespoons vegetable oil
  • 2 cups chicken broth
  • 2 tablespoons cornstarch
  • 1 tablespoon sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons F+F Ginger Scallion Everything Sauce
  • 2 tablespoons soy sauce


  1. Beat together the eggs, bean sprouts, green onions, shrimp, garlic and F+F Ginger Scallion Everything Sauce in a medium bowl until well combined.
  2. Heat oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make each patty. Fry until golden brown, about 3–4 minutes.
  3. Set the patties aside, keep warm.
  1. Whisk together the chicken broth, cornstarch, sugar, vinegar, soy sauce and F+F Ginger Scallion Everything Sauce in a medium sauce pan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
  2. Spoon the sauce over the patties.