Spicy Ginger Sauce…ooo. I have been on a sauce and dips kick if you haven’t noticed lately. The more sauces, dressings, and dips you can make yourself, the more free you are in the kitchen. Making your own sauces, dressing, and dips opens a world of flavors.
Updated 3/18* Over the years this spicy ginger sauce has become one of my top five favorite recipes of all times.
It also is typically way more frugal to make your own sauces, and it’s definitely more healthy than store bought versions since you have more control as to what is going in your food!
Want to tantalize your taste buds?We were at a friends house last year, and as a side they served us a Spicy Noodle Salad. It was amazing!! Donna-Lynn gracious shared the spicy ginger sauce recipe with us, and I made a few minor adaptions.
This can be used as a main dish or as a side dish with lunch or dinner. We definitely use it as a main dish. You can serve it over raw or sauteed vegetables, whole wheat noodles, quinoa, rice, cubed or shredded chicken, shrimp, and the list goes on. This recipe makes approximately 1 1/2 cups of sauce.
Spicy Ginger Sauce Recipe
Ingredients
- 1/3 cup of soy sauce or liquid aminos Bragg' s Brand is non-GMO & is Gluten-free
- 1/4 cup apple cider vinegar can use white wine vinegar
- 1/4 cup organic olive oil
- 2 T honey or 2 T evaporated cane juice for vegan
- 2 T sesame oil
- 1 T chili powder I didn't have the chili sauce the original recipe calls for
- 4 organic garlic cloves minced
- 1 inch chunk of fresh ginger peeled & finely minced
- 2 t chili flakes or to taste
- black pepper to taste
Instructions
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Combine all ingredients.
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Whisk and serve over quinoa (rinse and cook like you would rice: 1 part quinoa: 2 parts water), rice, 100% whole grain noodles, or on vegetables.
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Refrigerate leftover sauce for up to a week.
The Verdict: The first time I made it last year all of my family had at least a second serving, it was so tasty. When I resurrected the recipe a couple of weeks ago, two of my kids had seconds, and the rest of us had thirds.
My husband absolutely loved it with the quinoa. 1 cup of uncooked quinoa makes 4 cups of cooked quinoa for us in the crock-pot. 4 cups of cooked quinoa plus approximately 3 cups of veggies was the perfect amount for this sauce.
I love that this sauce is a great way to invigorate vegetables.
Have you made your own enchilada sauce, yet?
Go here for a complete list of recipes.
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Sonja
Could you list the measurements in metric units so people worldwide can make this? This would be awesome!!!
Love from Germany
This sounds delicious! I love ginger and quinoa!
This looks delicious! Thanks so much for sharing this on Waste Not Want Not Wednesday. I’ve pinned it 🙂
That looks delicious. I have pinned this to my must cook soon board.
I just found your site recently and am trying to read through everything. I mostly read food websites that are gluten free and a little more restrictive. (Since I am very restricted in what I can eat) 🙂 However I am reading with interest some of your topics … thanks for sharing the Costco shopping list. I used to go there all the time. However since we have become empty nesters, along with my food restrictions I kind of quit going. I do know that I can save money on things like olive oil, so thanks for the updates! I just printed out this Ginger Sauce — it looks yummy!
Hi Saundra, Thanks for sharing, and you are welcome for the updates. Our whole family is in love with this ginger sauce!
I adore your blog!!! I hae always hated the kitchen..but since getting GP (gastroparesis) I am having to eat heathier..and its hard cause with GP heathier is not what the tummy can handle..but making my own sauces is wonderful! I gotta try quinoa!!
Hi Cynthia, Thank you so much for the encouragement. Quinoa is so easy to prepare and so good for you! Thanks for visiting!