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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use low-sodium, gluten-free tamari sauce in this dish.

 

"Stop and smell the garlic! That's all you have to do."
-William Shatner

The refrigerator light goes on...

This sauce is based on one that I have tasted at my favorite sushi bar. It is a great all purpose sauce and you can use it on almost anything. Add it at the last minute to a stir-fry, drizzle a couple of tablespoons over grilled fish or chicken, dot your sushi with it, or even use it as a salad dressing.

The 1/4 cup serving is about what you will need for a stir-fry and about 2 tablespoons as a sauce.

Ginger Root

The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).

Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.

The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.


 

Ginger Garlic Sauce



Servings = 6 | Serving size =about 1/4 cup

Cooking Time = 75 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe keeps well for about 48 hours in the refrigerator.

1 tsp olive oil
3 medium bulbs garlic
2 Tbsp dark sesame oil
1 large shallot (minced)
1 small knob fresh ginger (about 1 Tbsp.)(minced)
2 tsp low sodium soy or gluten-free tamari sauce
1 tsp honey
1 1/2 cups water

Preheat oven to 325F.

Place the olive oil in the bottom of a small sauce pan or a garlic roaster.

Slice the bulbs of garlic at the stem end, cutting off about 5 mm of the base of the bulb.

Place the garlic in the pan cut side down. Cover the pan and place in the oven. Roast for 40 minutes.

Remove the garlic from the oven and let cool.

Place the dark sesame oil in a small sauce pan over medium heat.

Add the shallot. Cook for about 4 minutes. Stir frequently.

Add the minced ginger and cook for about 4 minutes. Stir frequently.

Peel the roasted garlic and add to the pan. Mash with a spatula and cook for about 4 minutes.

Add the soy sauce, honey and water.

Reduce the heat to medium low and simmer for about 15 minutes.

Place in a blender and puree until smooth.

Nutrition Facts

Serving size = about 1/4 cup

Servings = 6

.

Amount Per Serving

Calories 124 Calories from Fat 50
  % Daily Value
Total Fat 6g 8%
    Saturated Fat 1g 3%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 68mg 2%
Total Carbohydrates 17g 6%
    Dietary Fiber 1g 5%
    Sugars 1g  
Protein 3g  
Vitamin A 1% Vitamin C 26%
Calcium 10% Iron 6%
Vitamin K 2 mcg Potassium 205 mg
Magnesium 13 mg