Back

Ginger Thai Sauce

Ginger

Ginger Thai Sauce

12 oz.

30 minutes

    • 4 oz. The Perfect Purée Ginger,  thawed
    • 4 oz. rice wine vinegar
    • 4 oz. soy sauce
    • 1/4 cup chopped mild green chiles
    • 1/4 cup dried red chiles, rehydrated, seeded, and minced
    • 1 small tomato, diced
    • 1 tsp. Chinese five-spice powder
Method:
1. In a saucepan stir together the Ginger puree, vinegar, soy sauce, green and red chiles, tomato, and five-spice powder. Bring mixture to boiling; reduce heat. Simmer, stirring frequently, until mixture is reduced by one-third.
2. Strain and transfer to a bain marie to hold for service.
Serving Suggestion:
This sweet and spicy sauce is perfect for steamed or Thai-fried fish, grilled shrimp, scallops, or Asian stir-fry.