I usually chop ginger and stir-fry it a few seconds in hot olive oil in the wok. Remove and continue with other vegetables. Then I add the fried ginger just before serving. This sauce taste even better.
1. Whisk the ingredients together.
生姜大蒜煸炒酱 (Chinese)
/shēngjiāng dàsuàn biān chǎo jiàng/
ジンジャー・ガーリック炒め醤油 (Japanese)
/jinjā gārikku itame shōyu/
Makes 1/2 cup (120 ml)
Store any extra sauce in the refrigerator for several days.
Shake well before reusing it.
2 garlic cloves, pressed and allowed to sit for 10 minutes to bring out the flavors
1/4 cup (60 ml) soy sauce or liquid amino (gluten-free)
2 Tbs. (30 ml) organic lime juice
1 1/2 Tbs. (20 ml) grade B maple syrup
1 Tbs. (15 ml) rice vinegar
2 tsp. (10 ml) minced peeled giner
pinch or more to taste of cayenne pepper
1. Whisk the ingredients together.
2. Use as much or little in the next stir-fry dish.
-modified Fast Food, Good Food
Our backyard neighbor had a large ginger plant. She
would cut it to the ground each summer. I do not think she every pulled up it and ate the roots.
