From Ming Tsai's kitchen · Blue Ginger, Wellesley
stove · hot sauce
NATIONAL AWARD WINNERSablestreet Ginger-Soy
From a national-award-winning chef
Ratio
SOY SAUCE 240ORANGE JUICE 120
Ingredients
- SOY SAUCE240 ml
- ORANGE JUICE120 ml
- ORANGE ZEST6 g
- BROWN SUGAR37 g
- GINGER10 g
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 Soy-Ginger 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 East Meets West (Cooking Index reprint) (published as “Soy-Ginger Glaze”). Full citation lives in Provenance.