This sauce is easy, tasty, and can be tossed into a wok or frying pan with meats and veggies.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
1.5 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. Season with sugar, salt, and soy sauce.

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Nutrition Facts

129 calories; protein 1.3g 3% DV; carbohydrates 6.5g 2% DV; fat 11.4g 18% DV; cholesterolmg; sodium 648.6mg 26% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 4 stars
01/08/2008
This was very good! We had a late dinner so we were looking for something quick. We threw this in with ground turkey bamboo shoots baby corn and water chestnuts and served over rice. Also used only 1 onion diced canned tomatoes and powdered ginger. I will definitely make this again. Read More
(26)

Most helpful critical review

Rating: 3 stars
09/30/2009
This sauce was okay but nothing to really rave about. It was too oily -- 5 tablespoons was too much! I would use this recipe again as it was simply and quick but I would sub 1 tablespoon oil for an extra tablespoon soy sauce. Also I only used one whole onion and that was the perfect amount. Read More
(5)
14 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/07/2008
This was very good! We had a late dinner so we were looking for something quick. We threw this in with ground turkey bamboo shoots baby corn and water chestnuts and served over rice. Also used only 1 onion diced canned tomatoes and powdered ginger. I will definitely make this again. Read More
(26)
Rating: 4 stars
09/09/2006
This sauce is like one my mother cooks a fair bit. I was suprised at the way the tomatoes went with the soya sauce and ginger to be honest. I used this as a base for a vegetable stir fry. I parboiled snap peas carrots baby corn and then tossed these into the sauce with some fresh button mushrooms cabbage and green caspicum. The sauce isn't overly spicy a good basic recipe to know. My only change was to only use one whole onion. Read More
(17)
Rating: 4 stars
04/12/2006
This sauce was different but good. I found it be both sweet & salty....a taste I am not use to. I did find the salt a little over-powering at first (I don't think it needs the extra 1/2 tsp as the soy sauce has plenty of salt already!). I would try again. Read More
(12)
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Rating: 4 stars
01/03/2009
fairly close to what I make:) I would suggest trying corn or canola oil instead of olive oil to me the olive oil added an off balance taste. For a little bit of an earthier tasting sauce try using just a tiny bit of sesame oil Read More
(9)
Rating: 5 stars
03/07/2008
This is really good! I omit the tomatoes and use it with broccoli red peppers onions and stir fry noodles. I add lots of fresh garlic cloves. We love it! Thanks! Read More
(8)
Rating: 5 stars
06/08/2009
I used this sauce when I had a bunch of vegetable left-overs in the fridge. Made a great stir-fry. Thanks! Read More
(7)
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Rating: 3 stars
09/30/2009
This sauce was okay but nothing to really rave about. It was too oily -- 5 tablespoons was too much! I would use this recipe again as it was simply and quick but I would sub 1 tablespoon oil for an extra tablespoon soy sauce. Also I only used one whole onion and that was the perfect amount. Read More
(5)
Rating: 4 stars
11/05/2010
Definitely a keeper! I thought 2 onions would be too much after finely dicing one and seeing how much was there. One onion was perfect. Also 1 tsp of garlic would never be enough for me so I just minced up 2 nice sized cloves and threw them in. Powdered ginger was a fine replacement for the root but I can't wait to make this again with the fresh stuff! Read More
(4)
Rating: 3 stars
08/24/2010
This was an okay sauce. If I make it again I will add a bit of red pepper flakes and maybe more ginger. I only had one tblsp of soy sauce so i used 1.5 tblsp of bragg's liquid aminos and a tblsp of rice vinegar to make up for it. The flavor was nice on my noodles broccoli squash and bell pepper just rather bland. I think this is a good base flavor to add to. Read More
(4)