My friends in college called this Magic Sauce because it's so damn tasty, cheap and easy to make. It converted ginger-haters. Some recipes call for adding soy and vinegar to give it more complex flavors, but I like to keep it simple with a twist. By pouring hot oil over the remaining ingredients, the sauce is cooked and then cooled in an instant. The resulting flavors are partially cooked, partially raw, and completely delicious.
Goes great on poached chicken (like a Hainan Chicken), grilled pork and almost any other meat. It transforms an ordinary bowl of rice or noodles and also does wonders as a sauce starter for sauteing vegetables. —chairmanhu
finely grated ginger (microplaned is best)