Red Ginger Sauce / 紅薑汁

A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers

Using pink ginger in Japanese cuisine

This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood.  Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup.

Red Ginger Sauce is one of a family of Pacific Rim sauces. all worth truing, including Ginger Sauce, Mustard Sauce, and Stir-Fry Oyster Sauce.

Red Ginger Sauce / 紅薑汁



1 tablespoon minced fresh Ginger

The Mixture:

Cento Tomato Paste

Tomato Paste

3 tablespoons Tomato Paste
2 tablespoons Shaoxing Wine
2 tablespoons dark Brown Sugar
4 teaspoons Soy Sauce
2 teaspoons Chinese Red Vinegar or Red Wine Vinegar

1 tablespoon Peanut Oil or other Vegetable Oil
1 teaspoon minced Garlic
¼ cup Green Onions , sliced finely, white and green parts


Begin by preparing the Mise en Place, doing all the slicing, chopping and cutting, including the Ginger, the Mixture and the Garlic and Onions.

If you are using the Sauce another day, after refrigerating or freezing it, then omit the Garlic and Green Onions from the Mixture, and add them just before using the sauce on the day.

To make the complete sauce for use the same day, first heat a wok over big fire until the wok is h ot.

When the wok is hot put in the Oil and heat it.

When the Oil is hot, put in the Ginger, and str-fry a few seconds.

Put in The Mixture and to a boil.  Lower the fire to low and simmer for about 2 minutes or until it is thick.

Remove from the wire and let cool.  Set aside covered until time to use as a marinade or barbecue sauce.


China - Hong Kong - Greater Painted Snipe

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