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Ginger-Soy Dipping Sauce

Yield: Yields about 1 cup.

Quickly whisked together, this sauces add vibrancy to many ordinary dishes. Use as a sauce for wontons, dumplings, fritters, spring rolls, or grilled seafood, poultry, meat, or vegetables; dress fresh greens and vegetables, especially salads made with Asian noodles; or try it as a marinade for meat, poultry, seafood, or tofu.


  • 6 Tbs. soy sauce
  • 1/4 cup toasted sesame oil
  • 2 Tbs. dark or light rice vinegar or cider vinegar
  • 2 Tbs. warm water, orange juice, or chicken stock
  • 1 Tbs. minced fresh garlic
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. sugar
  • 1/4 cup minced scallion


  • In a small bowl, whisk together all the ingredients, adding the scallions last when everything is well combined.

Spicy peanut: Follow the basic recipe, using a blender to combine the ingredients, and using only 2 Tbs. soy sauce, peanut or vegetable oil in place of the sesame oil, and light rice vinegar. Add 3 Tbs. smooth peanut butter and 2 tsp. finely minced serrano or jalapeño, or to taste.

Hoisin-chile: Whisk together 1/4 cup hoisin sauce, 2 Tbs. each soy sauce and rice vinegar, 1 Tbs. dark sesame oil, 2 tsp. ground chile paste, 2 Tbs. brown sugar, 1 Tbs. minced ginger, and 1 minced clove garlic.

Southeast Asian: Whisk together 1 minced clove garlic, 2 to 3 minced Thai bird chiles or 1 minced small serrano, 1 tsp. ground chile paste (optional), 2/3 cup hot water, 1/4 cup sugar, 1/4 cup fish sauce, and 2 to 3 Tbs. lime juice. Add 2 Tbs. shredded carrots, if you like, and let sit for 15 minutes before serving.


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Reviews (1 review)

  • KimAC | 07/02/2015

    I didn't make the original recipe, but one of the variations...the Southeast Asian sauce. It is delicious! Made it with 2 cloves of garlic which I grated on the microfine grater, along with a serrano chile. I also subbed out the carrots for scallions. Really good with fried shrimp.

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