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A versatile and zesty sauce bursting with fresh ginger, garlic, and savory soy sauce. Perfect as a dipping sauce for dumplings, a marinade for chicken, or a dressing for salads and noodles.
For 4 servings
In a small saucepan, combine the low sodium soy sauce, 1/4 cup of water, grated ginger, minced garlic, rice vinegar, maple syrup, and toasted sesame oil. Whisk everything together.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. This should take about 2-3 minutes.
While the sauce is heating up, prepare the cornstarch slurry. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water until it forms a smooth, lump-free paste.
Once the sauce is simmering, slowly pour the cornstarch slurry into the saucepan while whisking continuously to prevent any lumps from forming.
Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. It will have the consistency of a thin syrup.
Remove the saucepan from the heat. The sauce will continue to thicken as it cools. Use immediately as a warm sauce or allow it to cool completely before storing in an airtight container in the refrigerator.
A versatile and zesty sauce bursting with fresh ginger, garlic, and savory soy sauce. Perfect as a dipping sauce for dumplings, a marinade for chicken, or a dressing for salads and noodles.
This asian recipe takes 15 minutes to prepare and yields 4 servings. At 73.86 calories per serving with 3.2g of protein, it's a beginner-friendly recipe perfect for sauce.
Increase the maple syrup to 3 tablespoons or substitute with honey (if not vegan) for a sweeter profile.
Add 1 tablespoon of fresh orange or lime juice along with the other liquids for a bright, tangy flavor.
Increase the red pepper flakes to 1/2 teaspoon or add a dash of sriracha for extra heat.
Omit the cornstarch and cold water slurry entirely for a pourable dressing perfect for salads or cold noodle dishes.
Fresh ginger contains gingerol, a bioactive compound with powerful anti-inflammatory and antioxidant effects that can help reduce oxidative stress.
Garlic is well-known for its immune-boosting properties, containing compounds that can help the body fight off common illnesses like the cold and flu.
Ginger has a long history of use for digestive issues. It can help soothe an upset stomach, reduce nausea, and promote healthy digestion.
One serving, which is approximately 1/4 cup, contains about 65-75 calories, depending on the specific brands of ingredients used.
Yes, it can be a healthy part of a balanced diet. This recipe uses low-sodium soy sauce to manage salt intake, is low in fat, and contains beneficial ingredients like fresh ginger and garlic.
Absolutely. To make it gluten-free, substitute the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce.
You can store the sauce in an airtight container or jar in the refrigerator for up to two weeks. The flavors may even meld and improve after a day or two.
If the sauce is too thin, mix an additional 1/2 teaspoon of cornstarch with 1 teaspoon of cold water and whisk it into the simmering sauce. If it's too thick, simply whisk in a tablespoon of water at a time until it reaches your desired consistency.
This sauce is incredibly versatile. Use it as a dipping sauce for dumplings, potstickers, or spring rolls; as a marinade for tofu, chicken, or fish; as a stir-fry sauce; or as a dressing for noodle salads.
