Ginger and Soy Sauce Essays

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Chinese ginger and garlic marinade: basic and easy

It's a basic one made from crushed garlic, grated ginger root, brown sugar and soy sauce. Dark soy is usually used in marinades but, as this one is being used in a stir-fry with seared salmon, I went for the light soy. Remember that light soy is a bit saltier. I've also added a few crushed chilli seeds for variation on the theme.

UK Chinese often use Golden Syrup instead of sugar. You can experiment with a dollop of honey as well, although that's an interesting fusion rather than traditional Chinese cooking.

INGREDIENTS:
1 small bulb crushed garlic,
1 heaped dessertspoon grated ginger root (peel first)
1 heaped dessertspoon brown sugar
Half cup of soy sauce (light used here)
Optional: Half teaspoon chilli seeds

From the top, clockwise: crushed garlic, chilli seeds (optional), brown sugar, grated ginger root.

Note that the main ingredients are in roughly equal proportions. Mix together with soy sauce to make a paste.

It should look something like this, a thick sauce. OK, you're ready for cooking.

USES: In stir-fries. To marinade meat or fish, make it a bit thicker by using

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