Soy Ginger Sauce Food

GINGER SAUCE

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.

GINGER SOY SAUCE

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.

SOY-GINGER DIPPING SAUCE

Steps:

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

SUSANNA FOO'S PORK DUMPLINGS WITH SOY GINGER SAUCE

Steps:

• In a large bowl, combine the pork, scallions, soy sauce, sesame oil and ginger root. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once. Place 1 dumpling wrapper on a plate or a board. (You can buy the wrappers in grocery stores or oriental specialty markets.) Place 1 scant tablespoon pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half moon shape. Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half moon twice, half way between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up. Stand the finished dumplings on a baking sheet lined with waxed paper. Do not allow the sides of the dumplings to touch each other, or they will stick together. Repeat, using the remaining dumpling wrappers and pork filling. The dumplings can be made and frozen for up to 3 months or they may be cooked immediately, either boiled or pan fried. Serve hot.
• Tip: if you cannot get napa cabbage, substitute green cabbage. You will need to add 2 tablespoons of water to the pork filling before adding the cabbage, because green cabbage is not as moist as Chinese cabbage.
• To Pan Fry Dumplings: Heat 1 tablespoon corn oil in a large non-stick skillet. Add as many dumplings as can fit in a single layer. Pour 1/2 cup cold water over the dumplings. Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring, until the water has evaporated and the dumplings are golden and crisp on the bottom. If the dumplings are not browned enough, keep cooking until they are. Remove the dumplings to a heated platter and repeat with the remaining dumplings.
• Tip: Defrost frozen dumplings before cooking or they will burn.
• To Boil Dumplings: Fill a large stock pot 2/3 full of water and bring to a boil. Add 1/3 of the prepared dumplings. Using a Chinese strainer or slotted spoon, stir the dumplings to prevent them from sticking together. Return the water to a boil. The dumplings will rise to the top, but at this point the filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it's done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be thoroughly cooked. Remove the dumplings from the pot using a Chinese strainer or slotted spoon and place them on a plate, being careful to keep them separate from one another.
• Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep up to 1 week in the refrigerator, without the ginger root. Add the ginger root when ready to serve.

SOY GINGER SAUCE

Steps:

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

HOMEMADE SOY GINGER DRESSING

Steps:

• Add all of the ingredients to a small jar or container with a tight fitting lid.
• Cover and shake until everything is very well mixed. It's that easy!

BAKED FISH IN SOY GINGER SAUCE

Steps:

• Pre-heat oven to 425°F.
• Place fish fillets in a 13 X 9 inch baking dish.
• Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
• Keep these apart, you will be using them separately.
• Slice the ginger into matchstick-size pieces.
• From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
• Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
• Heat the oil in a small non-stick skillet.
• Add the scallion strips and the ginger and cook until golden (just a few minutes).
• Give the soy mixture a good stir, then add to the skillet.
• Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• Remove fish from oven and onto serving plates.
• Serve sauce over the fish.

SOY AND BROWN SUGAR GINGER SAUCE

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!

GINGER SCALLION SOY SAUCE

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.

GINGER SOY SAUCE

Steps:

• In a bowl, combine all ingredients.

SOY GINGER DIPPING SAUCE

Steps:

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

LIME-SOY-GINGER 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.

HONEY-SOY-GINGER GLAZE

Steps:

• Stir honey, tamari (or soy sauce), vinegar and ginger together in a small bowl.