Soy Ginger Sauce Recipes

Steps:

• In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

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• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

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• Mix 2 tablespoons each grated ginger, finely chopped ginger and finely chopped scallion in a small bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Heat 3 tablespoons vegetable oil in a small saucepan until smoking; pour over the ginger-scallion mixture and stir. Add a splash of water if the sauce is too thick. Season with salt.

Steps:

• Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
• Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
• Makes about one cup.

Steps:

• Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

Steps:

• I use a spoon to get the skin off the ginger, and store extra in the freezer- makes it much easier to grate/mince if frozen. All ingredients are really to taste- the base being brown sugar and soy sauce. I would do a taste test first. Its about two to one brown sugar to soy sauce. Taste and trust your own taste buds, sweet but still salty. Then taste as you go through all ingredients and make to your liking!
• I add all ingredients into a small saucepan and then heat over low to medium low heat til sugar dissolves and apricot preserves melt down. Then put in sealable container and store in fridge. Sauce will thicken a lot once cool. Great on fried wontons, add some heat with a chili pepper or 4 and use to coat fried (tempura or otherwise) chicken pieces for my version of General Tso's chicken, or just on nuggets or breasts, also great as a BBQ sauce for pork. I like it enough to just dip bread (or fingers) in! Very versatile!

Steps:

• In small bowl, combine all ingredients; mix well.
• Serve at room temperature.

Steps:

• Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.
• Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• In a small bowl, combine soy sauce, vinegar, and ginger and set aside.
• In a saucepan, melt brown sugar on high, stirring rapidly (do not burn!).
• Add the soy sauce mix and bring to a boil.
• Remove from heat and pour into a serving dish and garnish with the scallions.

Steps:

• Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
• Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.

Steps:

• In a bowl, combine all ingredients.

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• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

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• Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna.

Steps:

• Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce.

Steps:

• 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
• 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.