Ginger Lime Dipping Sauce Recipes

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LIME-SOY-GINGER SAUCE



Lime-Soy-Ginger Sauce image

Provided by Ying Chang Compestine

Categories     Sauce     Ginger     Quick & Easy     Lunar New Year     Soy Sauce     Lime Juice

Yield Makes about 1/2 cup sauce

Number Of Ingredients 7

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
1 1/2 teaspoons sesame oil
1 tablespoon thinly shredded fresh ginger
1 green onion, green part only, minced
2 teaspoons black sesame seeds, toasted (see note)

Steps:

  • 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
  • 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

GINGER DIPPING SAUCE



Ginger Dipping Sauce image

This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak.

Provided by Susan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

¼ cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
½ lemon, juiced
¼ cup soy sauce
¼ teaspoon sugar
¼ teaspoon white vinegar

Steps:

  • In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.8 g, Fiber 0.7 g, Protein 0.9 g, Sodium 602 mg, Sugar 0.5 g

GINGER-LIME DIPPING SAUCE AND WARM BEEF ON COOL NOODLES



Ginger-Lime Dipping Sauce and Warm Beef on Cool Noodles image

An edited version of Mai Pham's recipe from The Best of Vietnamese & Thai Cooking (pp. 34 and 184). Gather you ingredients for the prep. The cook time goes quickly.

Provided by gailanng

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 23

2 garlic cloves, sliced
2 fresh thai bird chilies, chopped (can sub 1 T ground chili paste or sub any other chilies)
2 tablespoons fresh ginger, minced extremely fine
1/3 fish sauce
2 tablespoons fresh lime juice, preferably with pulp
1/4 cup water
4 tablespoons sugar
2 cups romaine lettuce, shredded
2 cups bean sprouts
1 cup cucumber, julienned
1/3 cup fresh mint leaves, chopped
1/3 cup fresh Thai basil, chopped
1/2 lb dried rice vermicelli, boiled 4 to 5 minutes rinsed and drained
1 lb top sirloin steak (thinly sliced across the grain about 1/4 inch thick and 2 inches long)
2 tablespoons lemongrass, minced
1 teaspoon fish sauce
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
3 garlic cloves, sliced
1/2 red onion, thinly sliced
2 tablespoons roasted peanuts, chopped
10 fresh cilantro stems

Steps:

  • For the Dipping Sauce: Place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. Transfer to a mixing bowl and add the remaining ingredients and mix until well blended. Transfer to a glass jar and cover with a tight lid. If refrigerated the sauce will keep up to 3 weeks.
  • Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual pasta bowls. Top each with about two cups of the noodles. Set the prepared noodle bowls aside.
  • Combine the beef, lemon grass, fish sauce, soy sauce, and sugar in a mixing bowl and set aside.
  • Heat the oil in a large nonstick fry pan over high heat. Add the garlic ad onion and stir-fry for 30 seconds. Remove beef from marinade and stir-fry until just done, 3 to 4 minutes. Remove from heat.
  • Divide the beef topping among the prepared bowls and garnish each with peanuts and cilantro. Invite each guest to drizzle on 3 to 4 tablespoons of the dipping sauce. Have them toss the noodles several times with chopsticks to blend the ingredients.

Nutrition Facts : Calories 413.7, Fat 11, SaturatedFat 1.5, Sodium 491.8, Carbohydrate 73.8, Fiber 4.2, Sugar 18.4, Protein 7.2

SOY-GINGER DIPPING SAUCE



Soy-Ginger Dipping Sauce image

No pot stickers or dumplings are complete without this soy-ginger dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 5

1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon sesame oil

Steps:

  • In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

Nutrition Facts : Calories 25 g, Protein 1 g

VIETNAMESE GINGER DIPPING SAUCE (NướC MắM GừNG)



Vietnamese Ginger Dipping Sauce (Nước Mắm Gừng) image

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.

Provided by Andrea Nguyen

Time 20m

Yield Makes 2/3 cup (150 ml)

Number Of Ingredients 5

Rounded 2 tablespoons peeled and finely chopped ginger
6 tablespoons (90 ml) fresh lime juice
2 to 2 1/2 tablespoons sugar
2 to 3 tablespoons fish sauce
2 teaspoons finely chopped seeded Fresno or jalapeño chile

Steps:

  • In a small bowl, stir together the ginger, lime juice, and sugar to dissolve the sugar. Taste to make sure it's agreeable on a spicy-tart-sweet level. Adjust as needed. Add the fish sauce and chile and set aside for 15 minutes to meld and develop flavors. The sauce may be refrigerated for a few days. Serve in the bowl or use as a salad dressing.

GINGER-LIME DIPPING SAUCE



Ginger-Lime Dipping Sauce image

Categories     Sauce     Ginger     Lime

Yield makes 2/3 cup

Number Of Ingredients 4

Chubby 2-inch piece fresh ginger, peeled and minced
5 tablespoons fresh lime juice (2 or 3 limes)
2 1/2 tablespoons sugar
2 to 3 tablespoons fish sauce

Steps:

  • In a small bowl, combine the ginger, lime juice, and sugar and stir to dissolve the sugar. Taste and adjust the flavors with more lime juice or sugar as needed. The ginger and lime should both be prominent, but not to the point that they make you wince and pucker. Add the fish sauce, starting out with 2 tablespoons and adding more as your palate dictates. Set aside for 30 minutes to let the ginger bloom before serving.
  • Put the sauce on the table so that diners can serve themselves, or divide among individual dipping sauce bowls. It may be prepared 2 to 3 hours in advance and left at room temperature until serving.

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