I find myself making Asian-inspired dinners more and more often. Unfortunately, Asian cuisine is notoriously full of sodium, and the bottled sauces tend to be packed with sugar. That’s where homemade sauces come in. This Ginger Sesame Sauce is lower in sodium, is sweetened with honey, and is pleasantly spicy.
Huy Fong Foods chili garlic sauce is a staple in my kitchen. It’s from the same company that makes Sriracha. If you don’t already use it, I would highly recommend picking up this chili garlic sauce — it’s more universally available than you might think — and it is so so good in ramen. But for this recipe, you could substitute Sriracha if you prefer.
This Ginger Sesame Sauce is perfect for a stir fry. It also makes an out-of-this-world sauce for chicken wings. Finish either dish with a little sprinkle of sesame seeds.
Note: I always keep fresh ginger in the freezer. When I need it, I break off a knob and grate it using a Microplane.
Makes 1/4 cup sauce
Ingredients
2 garlic cloves, minced
1-inch knob ginger, finely grated
1 1/4 teaspoon sesame oil
1/4 cup rice vinegar
1/2 cup chicken or vegetable broth
1 1/2 tablespoons low sodium soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon Huy Fong Foods chili garlic sauce (Sriracha would work too)
3 tablespoons honey
Sesame seeds (optional)
Directions
1. In a small pot, saute garlic and ginger over medium heat in a small amount of olive oil. Cook about 1 minute, or until garlic starts to soften.
2. Add all other ingredients and stir. Bring to a boil and let cook 15-18 minutes, stirring frequently. Sauce is ready when it has reduced by half and coats the back of a spoon.
3. Toss with chicken wings or add to a stir fry. Top with sesame seeds, if desired.