From Ming Tsai's kitchen · Blue Ginger, Wellesley
stove · pan sauce
NATIONAL AWARD WINNERFennelrail Ginger-Soy
From a national-award-winning chef
Ratio
ORANGE JUICE 240SOY SAUCE 60WATER 15
Ingredients
- ORANGE JUICE240 ml
- SOY SAUCE60 ml
- BROWN SUGAR50 g
- GINGER10 g
- GARLIC10 g
- CORNSTARCH8 g
- WATER15 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
East-West / Chinese-American chef formerly of Blue Ginger in Wellesley; James Beard Best Chef: Northeast and Who's Who. Television host bridging Chinese technique and New England ingredients.
Originally published as Orange-Soy Glaze.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Ming Tsai / Simply Ming reprints (published as “Orange-Soy Glaze”). Full citation lives in Provenance.