Garlic and ginger stir-fry sauce

Stir-fry sauce with garlic and ginger is an aromatic and flavorful liquid mixture commonly used in Asian cuisine to enhance the taste of stir-fries, meats, vegetables, and seafood. Its base typically combines soy sauce or tamari with juice from freshly grated ginger and chopped or pressed garlic, giving it a perfect balance of umami flavor, mild spiciness, and a fresh, slightly sweet touch.

The origin of this sauce lies in the culinary traditions of East Asia, particularly in Chinese and Japanese cuisine, where quick stir-frying over high heat is an essential technique. This type of sauce is valued for its ability to add depth of flavor without masking the main ingredients.

Among its properties, it stands out for providing antioxidant and anti-inflammatory compounds from garlic and ginger. Furthermore, it is a low-calorie option for adding flavor, and its intensity can be easily adjusted to suit different dishes and preferences.

In various Spanish-speaking countries, this sauce may be found under synonyms such as "stir-fry sauce with garlic and kion root" (in Peru), "sauce with garlic and ginger", or simply "garlic and ginger marinade". However, its function and flavor always remain similar, providing that characteristic and irresistible touch to dishes.