Soy-Ginger Sauce with Scallion
A savory, slightly syrupy glaze for steamed or sautéed vegetables
Why This Recipe Works
This balanced glaze uses mirin and rice vinegar to create a bright, syrupy finish for greens or steamed roots. It comes together quickly in a single pan, requiring just enough simmering time to meld the sharp ginger and garlic.
Instructions
Heat the vegetable oil in an 8-inch skillet over medium-high heat until it shimmers but does not smoke.
Stir in the ginger and garlic and cook until fragrant, about 1 minute.
Reduce the heat to medium-low and whisk in the water, soy sauce, mirin, and rice vinegar.
Simmer the mixture until it reduces and becomes slightly syrupy, about 4 to 6 minutes.
Stir in the toasted sesame oil and sliced scallion, then drizzle the warm sauce immediately over your prepared vegetables.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days.
What substitutions can I make?
- soy sauce: tamari or gluten-free soy sauce
- mirin: dry sherry
