Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Chinese Ginger Sauces

One of my favorite dipping sauces is the delicious ginger sauce that is served in Chinese restaurants when you order potstickers (aka Peking Ravioli) but it is wonderful with anything. This is my version.

C light soy sauce
1/3 C rice vinegar (substitute white vinegar if necessary)
2 T water
2 T grated fresh ginger
1 scallion, finely diced
2 T brown sugar
1 t red pepper flakes

Combine all in a small bowl, cover and allow to sit in fridge for at least an hour so flavors have time to blend.

 

Here is another variation.  This one is sweeter, thicker and full of ginger flavor.  I also got to play around with some potent ground ginger that I ordered from Penzeys Spices.   Trust me when I say that this is nothing like the grocery store stuff we've all learned to avoid.  If you don't have just substitute 2 tablespoons of fresh as in the recipe above.

cup   water
cup   rice vinegar (or white vinegar)
1 tablespoon   soy sauce
2 tablespoons   oyster sauce
1 teaspoon   Penzeys ground ginger
1 tablespoon   garlic, pressed
1 teaspoon   crushed red pepper
1 teaspoon   cornstarch mixed with 1 tablespoon water

Combine all except cornstarch in a small saucepan and simmer gently for about 15 minutes.  Add cornstarch mixture and stir until slightly thickened.  Allow to cool completely before serving.

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