Ginger Thai Sauce 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.