Ginger Sauce

A platter of potstickers, someone holding one with chopsticks.

This simple, delicious Ginger Sauce recipe is full of flavor and made with mostly pantry ingredients. You're only minutes away from a classic Asian dipping sauce that is perfect for potstickers, tempura, grilled veggies, and all your favorite proteins.

Course Pantry

Cuisine Asian

Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings servings (2 tablespoons each)

Calories 34kcal

Author Meggan Hill

Ingredients

3 tablespoons hot water
2 tablespoons granulated sugar
6 tablespoons soy sauce
4 tablespoons rice vinegar (see note 1)
2 tablespoons fresh ginger peeled and minced (see note 2)
1 tablespoon sesame oil
1 teaspoon Sriracha
2 cloves garlic minced
red chili flakes to taste (see note 3)

US Customary - Metric

Instructions

In a medium bowl, whisk together hot water and sugar until the sugar is dissolved. Whisk in soy sauce, rice vinegar, ginger, sesame oil, Sriracha, and garlic. Add red chili flakes to taste (I like ½ teaspoon).

Notes

Rice vinegar: Also known as rice wine vinegar. Or substitute white vinegar or even lemon juice (the flavor will change).
Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here.
Red chili flakes: Consider omitting these if you’re feeding children or add more if you love the heat.
Yield: This recipe makes about 1 c. ginger sauce, enough for 8 servings, 2 Tbsp. each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition