Best on raw or barbecued oysters.
- 1-cup soy sauce (preferably low salt)
- 1/8-cup fresh ginger root (peeled)
- Chinese style chili oil, to taste
- 1/4 cup green onions
Put the ginger root, soy sauce and chili oil in a blender and puree the mixture. Let the sauce rest for an hour or longer. Add the green onions right before serving.
This sauce can be stored for a week or longer.
I used to only serve this sauce on barbequed oysters. I noticed people would take raw oysters over to the barbeque and dress the oysters with soy ginger sauce. Now I pair this sauce with a thinned down wasabi on our oyster bar.
When my young nephews and nieces would visit us in Santa Cruz to go to the beach, they often asked for Aunt Anne’s barbequed chicken with Uncle Bill’s sauce. Take chicken and remove the skin. Soak the chicken in soy ginger sauce for an hour or longer. The sauce diffuses into the meat and when barbequed, produces an Asian flavored chicken entrée. I have also done this with large, shelled and deveined shrimp. You could serve barbequed oysters as the appetizer!
* This sauce was taught to me by Martin Yan (Yan Can Cook) many years ago at a food show in Redding, CA. Martin used sesame oil. I prefer chili oil. It more closely matches the texture of an oyster.