Ginger-Garlic Sauce
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Ginger-Garlic Sauce June, 2007 Makes about 1-1/2 cups / This basic marinade is your jumping-off point for a host of variations. Be creative and have fun changing it to suit your taste. Any leftover sauce can be refrigerated in a tightly sealed container. 2 tablespoons fresh ginger, minced 4 cloves garlic, minced 1 green onion, white part only, minced 6 tablespoons low-sodium soy sauce 1/4 cup rice wine or sake 2 tablespoons lemon juice 1/4 cup rice vinegar 1-1/2 tablespoons sesame oil  1. Mix all
ingredients in a small container. Use immediately, or store in the
refrigerator for up to 1 week.Spicy Sesame Sauce 1. To the Ginger-Garlic sauce, add 3 tablespoons black sesame seeds and 2 teaspoons minced fresh red chili pepper. Mix well. Honey-Basil Sauce 1. Using the Ginger-Garlic sauce recipe, replace ginger and green onion with 1/4 cup fresh basil leaves, minced, and replace the sesame oil with 1 tablespoon flavored olive oil. Add 1/2 tablespoon honey and mix well. Apricot-Ginger Glaze 1. Using the Ginger-Garlic sauce recipe, replace rice wine, lemon juice and rice vinegar with 3/4 cup apricot jam. Combine all ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes, whisking steadily. |
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