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- Dish type
- Side dish
A scrumptious dipping sauce for chicken.
24 people made this
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sesame oil
- 1/4 teaspoon grated fresh root ginger
- 2 1/2 teaspoons water
MethodPrep:5min ›Ready in:5min
- In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger and water.
Reviews & ratingsAverage global rating:(21)
Reviews in English (18)
I actually used this as a sauce to sautee chicken, mushrooms and scallions in. I steamed asparagus and served it all over whole wheat linguini. I did make a few tweeks, added some lemon juice, seasoned rice vinegar, a little bit of garlic infused and oil and two cloves of garlic. I put it all in my mini food processor and used about a 1/4 of it for the sautee-ing then added the rest right before serving. Next time I would add cornstarch or the like to thicken the sauce up, because it was DELICIOUS!!!! I will make again and again, especially with the mushrooms, asparagus and scallions, perfect combo!-02 Apr 2006
Wonderful! Added 1 teaspoon of sugar, but just great. Really easy (I keep grated ginger in my freezer, so had everything at the ready).-09 Apr 2006
Sesame-Ginger Stir-Fry Sauce
This fragrant multi-purpose stir-fry sauce goes well with just about anything. Use it on shrimp, pork, chicken, beef, vegetables, and noodles. Chinese cooking wine, called shaoxing wine, is available in Asian markets and some liquor stores.
Cooking Method stir-frying
Total Time under 15 minutes
Dietary Consideration egg-free, gluten-free, halal, kosher, lactose-free, tree nut free
Taste and Texture garlicky, nutty, salty, savory, spiced, sweet, umami
- ½ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese cooking wine or dry sherry
- 1 tablespoon sugar
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- ½ teaspoon distilled white vinegar
- 1 tablespoon peanut oil
- 3 tablespoons peeled and minced fresh ginger
- ½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
In a small bowl, combine the broth, soy sauce, cooking wine, sugar, cornstarch, and vinegar.
In a small saucepan, heat the oil until shimmering over high heat. Add the ginger and red pepper flakes and cook until fragrant, about 1 minute. Stir the broth mixture, add it to the pan, and bring to a boil. Reduce the heat to medium and simmer until thickened and glossy, about 1 minute longer. Off the heat, stir in the sesame oil.
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Such a versatile and delicious sauce perfect to compliment asian cooking. A favorite.
I marinated 2 Ahi fish steaks (from TJ’s) overnight in this dressing…it was the best ahi I’ve ever had…I love this dressing! (my non paleo hubby loved it too)
i think it’s too much pepper. i had to toss my first batch. i would recommend adding pepper at the end, to taste.
I made this the other night. It was fabulous. I did not us the coconut aminos but I did add 2 tbsp of vinegar to make this feel more like a salad dressing. Definitely tasty!!
I’ve used this recipe as a salad dressing and a marinade for salmon steaks and fillets. As a marinade for the fish it was great! As a salad dressing it was terrible. Maybe the above reviewer had a good idea to make it feel more like a salad dressing. I probably wouldn’t try it again as a dressing though.
- 8 cups broccoli florets with 2-inch stalks attached
- 2 tablespoons sesame oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 pounds bone-in chicken thighs, trimmed
- 2 tablespoons avocado oil
- 3 tablespoons minced scallion
- 2 teaspoons minced fresh ginger
- 1 teaspoon rice vinegar
- 2 teaspoons toasted sesame seeds
Place a large rimmed baking sheet in the oven. Preheat oven to 425 degrees F.
Combine broccoli, 1 tablespoon sesame oil and 1/4 teaspoon each salt and pepper in a large bowl. Toss chicken with the remaining 1 tablespoon sesame oil and 1/4 teaspoon each salt and pepper in another bowl.
Place the chicken skin-side-down in a single layer on one side of the preheated pan. Roast for 15 minutes. Turn the chicken over and add the broccoli to the other side of the pan. Continue cooking, turning the broccoli halfway through, until the chicken is just cooked through and the broccoli is tender, 20 to 25 minutes more.
Meanwhile, heat a small skillet over medium-high heat until almost smoking. Add avocado oil, scallion, ginger, vinegar and the remaining 1/2 teaspoon salt cook, stirring, for 15 seconds. Remove from heat.
Serve the chicken and broccoli drizzled with the scallion-ginger sauce and sprinkled with sesame seeds.
Recipe: That Amazing Ginger Sauce From Life Alive
Finally, today I’m sharing a recipe that is a victory for my kitchen. I’ve been obsessed with the lemon ginger Nama Shoyu special sauce that Life Alive (a restaurant in Cambridge) puts on their goddess bowls. I started trying to recreate it back in the late fall and finally mastered it.
The sauce goes great with your favorite sautéed (or raw) veggies and a grain like brown rice or quinoa making it a truly nutritious power meal.
It goes great on any cooked or steamed vegetable. The recipe is also perfect for detox diets. If you are avoiding sugar, this is a great swap for stir fry sauce. The raw ginger, garlic and lemon also make this packed with health benefits from detoxification, to reducing bloating, better digestion and increased energy. I promise it tastes amazing despite sounding random. Nama Shoyu is basically like a vegan/soy free soy sauce but I’m not into buying ingredients that are expensive/rarely used so I just used Tamari, a gluten free soy sauce I buy at Whole Foods.
Ginger Awesome Sauce (recreated from Life Alive’s Ginger Nama Shoyu in Cambridge) Makes 4-6 servings
- 2 garlic cloves, chopped
- 2 inches of fresh peeled ginger, chopped
- 1 tablespoon of Tamari Sauce (or Nama Shoyu or Soy Sauce)
- 2 tablespoons of lemon juice (about 1/2 of a lemon)
- 2 tablespoons of Tahini (sesame seed butter basically)
- 1 tablespoon of olive oil (or flax oil)
- 2 tablespoons of water
Combine the first two ingredients in a mini food processor or blender. Blend well. You may need to chop them up finely depending on the efficiency of your blender. Next add in the remaining ingredients and blend until you have a creamy consistency. You may add more water if you would like a less thick sauce.
My favorite combination is short grain brown rice with broccoli, kale, carrots, beets and tofu. Add avocado, pepitas or siracha for texture and a kick! You can also add in some squash, mushrooms or sprouted peas.
Below is the Goddess Bowl from Life Alive and how they combine the veggies but really anything you have in your fridge will work. Enjoy and let me know what you thought of the recipe. If you love garlic, you will have a new favorite sauce.
If you make the recipe or make and substitutions, leave your swaps below!
This honey soy dressing is perfect just the way it is, but for a few easy variations, definitely try:
- With Olive Oil: Replace the nut butter with 2 Tablespoons of extra virgin olive oil
- Vegan: Rather than honey, use an equal amount of maple syrup as the liquid sweetener
- Without Soy Sauce: Omit the soy sauce and use an equal amount of Japanese tamari or coconut aminos – this keeps it gluten-free, too!
- Toasted Sesame Seeds: Add in a teaspoon of toasted sesame seeds for a little bit of a crunch and additional flavor.
How to make tuna tartare:
When buying tuna to make tartare, make sure to buy it from a reputable shop and always make sure to ask someone if it is sushi grade tuna. That is what you’re looking for! The fish should have a nice deep red color and there should be no fishy smell. Ensure the tuna remains chilled and on ice until right before it is prepared and served.
I recommend to always use some acid in any raw fish recipes (tartare, carpaccio, ceviche, ect). The acid creates a reaction (denaturing the protein), which essentially breaks down and rearranges the proteins in the fish the way they would be if it had been cooked. Amazing right?! This not only takes us back to our high school chemistry days, but it also makes the fish safe to eat raw, which is pretty important.
Another important thing to remember when making this tuna tartare in sesame ginger sauce is to use a sharp knife! This will make the process SO much easier when preparing the tartare and will keep the fish tender!
Shrimp-Vegetable Stir-Fry With Sesame-Ginger Sauce
Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl.
Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy cook, stirring, for 30 seconds.
Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates.
Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired.
- 1 tablespoon sesame oil
- 8 bone-in chicken thighs (2 3/4 pounds), skinned
- Cooking spray
- ¼ cup lower-sodium soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons fresh orange juice
- 5 teaspoons hoisin sauce
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 teaspoons toasted sesame seeds
- 2 tablespoons sliced green onions
Heat a large nonstick skillet over medium-high heat. Add oil to pan swirl to coat. Add chicken cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.
Combine soy sauce and next 5 ingredients (through garlic) pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter keep warm.
Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.
Sesame Ginger Salmon
Yield: 4 servings
prep time: 45 minutes
cook time: 20 minutes
total time: 1 hour, 5 minutes
A super easy salmon dish bursting with so much flavor, and it’s hearty-healthy too!
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, pressed
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- 4 green onions, thinly sliced
- 4 (5-ounce) salmon filets
For the Honey Ginger Glaze
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha, or more, to taste
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon sesame seeds
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl set aside.
- In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.
- In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 400 degrees F. Lightly coat a 9吉 baking dish with nonstick spray.
- Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- Serve salmon immediately with honey ginger glaze.
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Ginger, Orange, and Sesame Dressing
Heat the sesame oil in a sauté pan over medium heat. Add the shallot, garlic, and ginger and sauté until soft. Add the orange zest and set aside.
Stir the arrowroot with 1 teaspoon of the chicken broth to form a paste. Bring the remaining broth, the orange juice, and vinegar to a boil.
Add the soy sauce to the arrowroot paste. Allow to boil until thickened and reduced slightly, stirring constantly. Remove from the heat and whisk in the salt, pepper, and reserved ginger mixture. Use warm as a sauce for the Spinach and White Bean main course or allow to cool and use as a dressing.
Calories: 16 calories, Carbohydrates: 2 g, Protein: 0 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 110 mg, Fiber: 0 g
Recipe courtesy of Jennifer Stack, RDN, CDE, from The Culinary Institute of American and author of The Diabetes-Friendly Kitchen cookbook.