Cascading Kitchen Notes
You can serve this lovely sauce over julienned beets and daikon radish or grilled meats, fish, cooked grains or veggies.
Very tasty for dipping Gyoza and WonTon. Kids love this one.
Works great to turn most any leftover into a very nice lunch. Try it on Farm Fried Rice.
Use it with our Dinner In A Bowl: noodles, greens, zucchini butter and hamburger. Great in the bowl with the sauce or rolled in a wrap of collard or cabbage leaves.
Keep your ginger root in the freezer. It stays fresher, grates wonderfully and the brown paper skin just falls away not requiring peeling.
Ginger Sauce
Whisk together:
- 1/3 c rice wine vinegar
- 1/3 c soy sauce or tamari ( If you scale up this recipe go lighter on the soy sauce.)
- 1/3 c light neutral oil
- 1/3 c sesame oil
- 3 Tb honey
- 2-3 Tb freshly grated ginger
- 1 clove minced garlic
If you scale up the recipe DO NOT scale the soy sauce at the same ratio. It will be too salty. If you double the recipe, start with 1/3 cup soy sauce and taste. If it’s not salty enough, add 1Tb. at a time until you’re satisfied. Keeps for several weeks in a jar.