Spicy Soy Ginger Sauce

by Laura Donnelly — March 1, 2007

This sauce, our fourth of the week, is great with any Asian stir fry or chicken dish. Feel free to modify the sweetness by adding less orange juice, and making it spicier with more sriracha, an Asian chili sauce found in most gourmet shops or markets like Wild Oats and Whole Foods. I also use this as a dipping sauce for homemade fish or vegetable dumplings.

Makes 1 generous cup

1 Tablespoon olive oil
2 scallions, chopped (including green parts)
1 Tablespoon garlic, minced
3 Tablespoons ginger, grated
2 Tablespoons white wine
1 cup fresh orange juice
1/4 cup soy sauce or tamari
2 teaspoons cornstarch, dissolved in a few teaspoons of the orange juice
1 teaspoon sriracha (Asian chile sauce)
1/2 teaspoon rice vinegar

In a small heavy non-reactive sauce pan, saute scallions, garlic, and ginger in the olive oil until softened. Add wine and cook until evaporated. Add orange juice and soy sauce, bring to a boil. Add cornstarch mixture and boil until sauce thickens, stirring constantly. Add sriracha and rice vinegar. Serve immediately or chill. Will keep fresh for about one week in refrigerator, or it can be frozen.