Ginger Sauce Recipe

Prep aromatics and vegetables

Peel and finely grate the ginger until you have about 3 tablespoons. Mince the garlic cloves. Peel and dice the yellow onion to make 1 cup. Trim scallions and slice on the bias into 1/2-inch pieces to yield about 1 cup. Core, seed and thinly slice the red bell pepper to equal about 1 cup. Clean and slice shiitake or cremini mushrooms to make 1 cup.

Heat oil and cook aromatics

In a skillet or wok over medium-high heat, add 2 tablespoons neutral oil. When oil shimmers, add grated ginger and minced garlic and sauté, stirring constantly, for 30–45 seconds until fragrant but not browned.

Add onions and mushrooms

Add the diced onion and sliced mushrooms to the pan. Sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and the mushrooms begin to soften and release moisture.

Add peppers and scallions

Add the sliced red bell pepper and most of the scallions (reserve a few for garnish). Stir and cook for 2–3 minutes until the pepper softens but still has some crunch and the scallions are wilted.

Build the sauce

Reduce heat to medium. Stir in 1 tablespoon low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, and 3 tablespoons stock. Mix thoroughly so the vegetables are evenly coated and the sugars dissolve.

Thicken

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly pour the slurry into the simmering pan while stirring. Continue to cook for 1–2 minutes until the sauce thickens and becomes glossy.

Finish and season

Remove from heat. Stir in 1 teaspoon sesame oil, 1 teaspoon black pepper, and 1/2 teaspoon salt (adjust to taste). Taste and add a little more soy sauce or salt if needed.

Serve

Transfer the ginger sauce to a serving bowl or spoon it over proteins or vegetables. Garnish with the reserved scallion slices. Serve hot.