stove · pan sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minFennelrail Ginger-Soy
Independent adaptation of a publicly published Ming Tsai recipe. Not affiliated with, sponsored by, or endorsed by Ming Tsai.
Ming Tsai's Fennelrail Ginger-Soy, from the published recipe.
Ratio
Ingredients
- Orange Juice — 1 cup fresh (240 ml)
- Soy Sauce — 1/4 cup (60 ml)
- Brown Sugar — 1/4 cup packed (50 g)
- Ginger — 1 Tbsp minced (10 g)
- Garlic — 1 Tbsp minced (10 g)
- Cornstarch — 1 Tbsp slurry with water (8 g)
- Water — 1 Tbsp for slurry (15 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Fennelrail Ginger-Soy wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.