Traditional recipes

Garlic ginger sauce recipe

Garlic ginger sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

A little sweet savoury sauce to eat with spring rolls, to dip tempura, or to add some extra flavour to any meal.


Sofala, Mozambique

21 people made this

IngredientsServes: 4

  • 4 tablespoons soy sauce
  • 4 tablespoons sherry or apple juice
  • 2 tablespoons finely chopped root ginger
  • 2 garlic cloves, finely chopped
  • 2 teaspoons oil
  • 2 teaspoons dark or light brown soft sugar

MethodPrep:15min ›Ready in:15min

  1. Mix together all the ingredients, and serve!

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    • 1 1/2 cups olive oil
    • 9 tablespoons soy sauce
    • 6 garlic cloves, minced
    • 6 tablespoons minced peeled fresh ginger
    • 6 2-pound live lobsters
    • 6 tablespoons chopped green onions
    1. Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover chill. Rewarm before using.)
    2. Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.
    3. Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.
    4. Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce sprinkle with salt and pepper. Cover barbecue grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

    Broccoli with Ginger Garlic Sauce

    Fresh ginger root and garlic add extra flavor to simple, steamed broccoli. This is a quick, easy side dish packed with nutrients.

    Steam broccoli for a few minutes first and then stir fry with garlic and ginger in a flavorful Asian sauce made from soy sauce and chili garlic sauce.

    If you are looking to add a bit more heat, you can sprinkle a bit of crushed red pepper on the finished dish.

    This recipe is healthy, simple to make. It has a lot of flavor with minimal calories and is a convenient side dish on a busy weeknight.

    And don’t throw away your broccoli stems. Peel off the skin with a paring knife, then slice and steam the stems.


    Making the spicy garlic ginger sauce

    This sauce can be made in advance and kept in the refrigerator for a day or so. It’s very simple to make. Simply heat minced garlic and ginger in some oil until fragrant (this takes a minute, tops). Take the skillet off of the heat and stir in soy sauce, something sweet like maple syrup, and something spicy like Sambal Oelek or Sriracha.

    I prefer Sambal Oelek, which is a powerhouse in the kitchen. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s also sold in most grocery stores, just check the international aisle.

    When the edamame is cooked, just toss in the sauce. Simple!


    How to make ground beef stir fry

    1. Cook the ground beef for a few minutes before adding the mushrooms. Since mushrooms take longer to cook than the other vegetables, you can add them to the pan while the beef is still a little pink. Both the beef and the mushrooms will finish cooking around the same time.
    2. Add the veggies. You'll want to cook them for 5-6 minutes, or just until they are crisp-tender. Don't cook them fully at this point as they will continue to cook when you add the sauce.
    3. Pour the sauce into the pan. It will thicken in 1-2 minutes as you stir it into the meat and veggies.

    Seared Scallops With Garlic-Ginger Cream Sauce

    Make a quick but elegant sauce for seared scallops with garlic, ginger, half-and-half and a bit of lime.

    Ingredients

    • 1-1/4 lbs dry sea scallops (see notes)
    • 4 tablespoons unsalted butter, divided
    • 2 cloves garlic, very finely chopped
    • 1 tablespoon fresh ginger, very finely chopped
    • 1 tablespoon flour
    • 1/2 cup light cream or half-and-half
    • 1 teaspoon sugar
    • 2 tablespoons freshly squeezed lime juice
    • Salt and freshly ground black pepper
    • 4 scallions, sliced
    • 2 tablespoons fresh cilantro, finely chopped
    • 1 tablespoon vegetable oil

    Instructions

    1. Pat the scallops dry and set aside.
    2. Melt 3 tablespoons of the butter over medium heat in a large skillet and add the garlic and ginger. Sauté until fragrant, 1 minute, then sprinkle with the flour. Combine well and continue cooking, stirring constantly, until the mixture is smooth and light gold in color, about 2 minutes longer.
    3. Add the cream and sugar and cook, stirring constantly, until the mixture is smooth and the sugar has dissolved. Slowly stir in the lime juice and season to taste with salt and pepper.
    4. Continue cooking until the sauce thickens to a rich, creamy consistency, 3 to 4 minutes more, then stir in the scallions and half of the chopped cilantro. Transfer the sauce to a bowl and cover to keep warm.
    5. Wipe out the pan, return it to the stove and add the remaining tablespoon of butter along with the vegetable oil.
    6. Turn the heat to medium-high and once hot, add the scallops in a single layer.
    7. Note: The scallops need about 3/4-inch of space between them in order to sear properly. If the pan seems overcrowded, cook them in 2 batches.
    8. Sear the scallops until they develop a golden crust on the outside, 1-1/2 minutes per side (see notes).
    9. To serve, spoon a portion of sauce onto individual serving plates, top with scallops and garnish with the remaining chopped cilantro.

    Notes

    About the Scallops:

    For best results, choose "dry" sea scallops - 16 to 20 per pound size. Depending on their size, plan on 5 to 6 scallops for each serving.

    The word "dry," when referring to scallops, means that they have not been soaked in the brine-like solution often used to help prevent them from losing their natural moisture. If not clearly marked, ask your fishmonger if the scallops you're buying are "wet" or "dry." Use only the "dry" variety in this recipe as you will not be able to sear the "wet" type properly.

    Be sure that you work quickly with the scallops and don't overcook them. When cooked in a moderately hot pan, a minute-and-a-half per side should do it. You are looking for a little bit of a crust around the edges and a creamy colored, slightly translucent center.


    Simple Chicken Pad Thai Recipe / Chicken Pad Thai - Add in garlic and ginger and cook until fragrant, about 30 seconds.

    Simple Chicken Pad Thai Recipe / Chicken Pad Thai - Add in garlic and ginger and cook until fragrant, about 30 seconds.. A classic authentic chicken pad thai made simpler than most other recipes. In a 2 cup measuring cup or larger, combine the fish sauce, tamarind paste, water, tamari, lime juice, chicken broth, sambal oelek, brown sugar, and tablespoon of oil, whisk until the brown sugar dissolves completely I know i just super simplified that for you, but seriously, this chicken pad thai is that easy! Add chicken and cook for 1 1/2 minutes until mostly cooked through. Place noodle mixture on serving platter.

    While noodles cook, add oil to a large skillet and heat to medium/high heat. In a medium bowl combine the sugar, cornstarch, white pepper, sriracha, tamarind, fish sauce and chicken broth. Add chicken, vegetable, and shrimp as you like and enjoy this restaurant style pad thai recipe at home under 30 mins or less. Add the cooked noodles, turn off the heat, and stir well to combine. This is the best authentic pad thai ever!

    Easy Chicken Pad Thai Recipe Healthy Fitness Meals from healthyfitnessmeals.com Stir in the garlic, green onions, and bean sprouts. Feb 1, 2021 by saif with 16 comments. Toss through the spring onions, bean sprouts, coriander and half the chopped peanuts. Easy chicken pad thai recipe. Set aside on a plate and cover to keep warm. Mix sauce in small bowl. Add the shrimp, chicken or tofu, garlic and bell pepper. Heat 1 tbsp of the groundnut oil (peanut oil) in a large skillet over medium heat.

    Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well.

    Push the egg to the side with the tofu and chicken. Push to one side of the pan, pour egg in on the other side. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. If needed, add remaining oil to wok and toss in red bell pepper and carrots and cook for about 2 minutes, until starting to soften. Place noodle mixture on serving platter. Stirin bean sprouts and scrambled egg. Prepare rice noodles according to directions listed on package. Add carrots and garlic and sauté 1 additional minute. Add the coleslaw mix along with the green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts. Once the onion is translucent, make space at the side so that you can break in the eggs. Toss in the cabbage and green onion and cook until lightly softened. Let soak for 30 to 60 minutes. Cook the noodles according to package directions.

    Remove chicken from wok and set aside. Transfer to a plate while you cook the vegetables. Add carrots and garlic and sauté 1 additional minute. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside. Sprinkle salt and garlic powder on the chicken and then add to pan once hot.

    Keto Chicken Pad Thai Gluten Free Low Carb Dairy Free from joyfilledeats.com Feb 1, 2021 by saif with 16 comments. Sprinkle salt and garlic powder on the chicken and then add to pan once hot. How to make camping pad thai. Under 30 minutes fix dinner with this recipe of authentic pad thai recipe, with authentic pad thai sauce recipe, which makes this best and easy real pad thai any time! Toss in the cabbage and green onion and cook until lightly softened. Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Easy chicken pad thai recipe. Add chicken and season with a pinch of salt and pepper.

    Then cook the chicken, whisk together the sauce, cook the vegetables, mix in the eggs, and toss together with the noodles and sauce.

    Set a wok or large deep pan over medium heat and add the oil. The recipe comes with a video demonstration and the detailed cook's note. Add the sauce and finish the dish. Heat 1 tbsp of the groundnut oil (peanut oil) in a large skillet over medium heat. Then cook the chicken, whisk together the sauce, cook the vegetables, mix in the eggs, and toss together with the noodles and sauce. Toss in the cabbage and green onion and cook until lightly softened. A classic authentic chicken pad thai made simpler than most other recipes. Let soak for 30 to 60 minutes. Rinse with cold water to stop the cooking process. From here, the dish is nearly complete. Place noodle mixture on serving platter. It is divided into 4 simple steps. Set aside on a plate and cover to keep warm.

    Whisk until sugar has dissolved and set aside. Easy chicken pad thai recipe. Toss through the spring onions, bean sprouts, coriander and half the chopped peanuts. How to make camping pad thai. Fill a pot with water and turn heat to high.

    Easy Chicken Pad Thai Jennifer Cooks from jennifercooks.com Generously salt and pepper the chicken pieces. While noodles cook, add oil to a large skillet and heat to medium/high heat. In a 2 cup measuring cup or larger, combine the fish sauce, tamarind paste, water, tamari, lime juice, chicken broth, sambal oelek, brown sugar, and tablespoon of oil, whisk until the brown sugar dissolves completely I know i just super simplified that for you, but seriously, this chicken pad thai is that easy! Under 30 minutes fix dinner with this recipe of authentic pad thai recipe, with authentic pad thai sauce recipe, which makes this best and easy real pad thai any time! A classic authentic chicken pad thai made simpler than most other recipes. Easy chicken pad thai recipe. Heat up a pan and add the oil, fry your spring onion bulb and shallot soft.

    Add in garlic and ginger and cook until fragrant, about 30 seconds.

    Add bell peppers and sauté 1 minute. Cut the chicken into strips. Push to one side of the pan, pour egg in on the other side. While noodles cook, add oil to a large skillet and heat to medium/high heat. Add the cooked noodles, turn off the heat, and stir well to combine. Toss in the cabbage and green onion and cook until lightly softened. From here, the dish is nearly complete. Stir in the garlic, green onions, and bean sprouts. Set aside on a plate and cover to keep warm. Generously salt and pepper the chicken pieces. When water boils, add rice stick noodles. Add in garlic and ginger and cook until fragrant, about 30 seconds. Set a wok or large deep pan over medium heat and add the oil.

    Source: img.bestrecipes.com.au

    Once the onion is translucent, make space at the side so that you can break in the eggs. Add garlic and onion, cook for 30 seconds. Cook the noodles according to package directions. Transfer to a plate while you cook the vegetables. While noodles cook, add oil to a large skillet and heat to medium/high heat.

    Source: www.cookingclassy.com

    Feb 1, 2021 by saif with 16 comments. Stir fry 3 to 4 minutes or noodles are tender. If needed, add remaining oil to wok and toss in red bell pepper and carrots and cook for about 2 minutes, until starting to soften. Ingredients 2 lbs chicken breast (about 3 large breasts) 8oz rice noodles 4 tbsp avocado oil (divided) Add chicken and cook for 1 1/2 minutes until mostly cooked through.

    Remove chicken from wok and set aside. Toss through the spring onions, bean sprouts, coriander and half the chopped peanuts. Push to one side of the pan, pour egg in on the other side. Scramble the eggs and let cook a bit. Add chicken and saute until cooked through, about 6 minutes.

    Source: www.freshoffthegrid.com

    Heat 1 tbsp of the groundnut oil (peanut oil) in a large skillet over medium heat. Ingredients 2 lbs chicken breast (about 3 large breasts) 8oz rice noodles 4 tbsp avocado oil (divided) Then cook the chicken, whisk together the sauce, cook the vegetables, mix in the eggs, and toss together with the noodles and sauce. Stir fry 3 to 4 minutes or noodles are tender. Add chicken and season with a pinch of salt and pepper.

    Source: cdn-aiapl.nitrocdn.com

    Toss in the cabbage and green onion and cook until lightly softened. In a medium bowl combine the sugar, cornstarch, white pepper, sriracha, tamarind, fish sauce and chicken broth. Set aside on a plate and cover to keep warm. If needed, add remaining oil to wok and toss in red bell pepper and carrots and cook for about 2 minutes, until starting to soften. How to make camping pad thai.

    Source: bigoven-res.cloudinary.com

    From here, the dish is nearly complete. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Under 30 minutes fix dinner with this recipe of authentic pad thai recipe, with authentic pad thai sauce recipe, which makes this best and easy real pad thai any time! In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside. Cook the noodles according to package directions.

    Source: tastesbetterfromscratch.com

    Set aside on a plate and cover to keep warm. Stir in the garlic, green onions, and bean sprouts. Stir fry 3 to 4 minutes or noodles are tender. When water boils, add rice stick noodles. From here, the dish is nearly complete.

    Source: www.oldhousetonewhome.net

    Heat up a pan and add the oil, fry your spring onion bulb and shallot soft. In a medium bowl combine the sugar, cornstarch, white pepper, sriracha, tamarind, fish sauce and chicken broth. How to make camping pad thai. Cook the noodles according to package directions. Add the coleslaw mix along with the green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts.

    Source: farm9.staticflickr.com

    Add the coleslaw mix along with the green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts. Toss in the cabbage and green onion and cook until lightly softened. Rinse with cold water to stop the cooking process. Apr 9, 2020 · modified: Scramble the eggs and let cook a bit.

    Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds.

    Source: www.lecremedelacrumb.com

    A classic authentic chicken pad thai made simpler than most other recipes.

    Source: www.simplyscratch.com

    Add in garlic and ginger and cook until fragrant, about 30 seconds.

    Add carrots and garlic and sauté 1 additional minute.

    Set a wok or large deep pan over medium heat and add the oil.

    Source: www.garnishandglaze.com

    Heat up a pan and add the oil, fry your spring onion bulb and shallot soft.

    Fill a pot with water and turn heat to high.

    In a 2 cup measuring cup or larger, combine the fish sauce, tamarind paste, water, tamari, lime juice, chicken broth, sambal oelek, brown sugar, and tablespoon of oil, whisk until the brown sugar dissolves completely

    Source: thesoccermomblog.com

    Toss in the cabbage and green onion and cook until lightly softened.

    Source: www.herwholesomekitchen.com

    While noodles cook, add oil to a large skillet and heat to medium/high heat.

    Source: tastesbetterfromscratch.com

    Add chicken and saute until cooked through, about 6 minutes.

    Source: www.foodinaminute.co.nz

    Easy chicken pad thai recipe.

    Source: lifemadesweeter.com

    Set a wok or large deep pan over medium heat and add the oil.

    Source: www.erinliveswhole.com

    Cut the chicken into strips.

    Source: www.oldhousetonewhome.net

    Source: dinnerthendessert.com

    Add the honey and stir to combine.

    Source: www.recipetineats.com

    Set aside on a plate and cover to keep warm.

    Push to one side of the pan, pour egg in on the other side.

    Source: www.feastingathome.com

    Add the cooked noodles, turn off the heat, and stir well to combine.

    This is the newly republished pad thai recipe.

    Source: www.erinliveswhole.com

    Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well.

    Remove chicken from wok and set aside.

    Sprinkle salt and garlic powder on the chicken and then add to pan once hot.

    Source: img.bestrecipes.com.au

    When water boils, add rice stick noodles.

    Toss through the spring onions, bean sprouts, coriander and half the chopped peanuts.


    This brown sauce is basically an all-purpose stir-fry sauce, which means you can use it in any stir-fry meal. My favorite way to serve this Szechuan sauce is over stir-fried broccoli. Have you ever tried broccoli with garlic sauce? If not, you are missing out! I also love to add slices of peppers, carrots, and onion.

    The sauce also makes a great dip for summer rolls or even vegan dumplings! The possibilities are endless!


    Scallion whites, garlic, and ginger pair well with so many sauces and complement everything from steak to brussels sprouts, carrots, and chiles.

    Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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