Asian Menu Orange Ginger Sauce All Natural, 1 Gallon, 2 Per Case

The Asian Menu All Natural Orange Ginger Sauce has a sweet, spicy, and tangy flavor. It is excellent for dipping, dressing, marination, and more.

Uses

Dipping: Serve as a dipping sauce for chicken tenders, egg rolls, pot stickers, shrimp tempura, and vegetable fritters.
Marinade: Coat chicken, pork, salmon, or tofu and refrigerate for 30 minutes to overnight for deep orange ginger flavor penetration.
Stir fry glaze: Toss into wok cooked vegetables, noodles, or protein during the final minute of cooking for a glossy, sticky glaze.
Salad dressing: Thin with a splash of rice vinegar and sesame oil for a sweet tangy dressing over Asian slaw, mixed greens, or noodle salads.
Basting sauce: Brush onto grilled or roasted meats during the last few minutes for caramelized orange ginger flavor.

Who Would Benefit

• Restaurant and foodservice operators running Asian inspired menus
• Caterers and event planners needing a crowd friendly dipping sauce
• Supermarket and hypermarket buyers stocking Kosher certified condiment sections
• Convenience store operators adding ready to use sauce to grab and go sections
• Institutional kitchens and cafeterias serving diverse dietary programs

Product Highlights

• Sweet, spicy, and tangy orange ginger flavor profile
• All natural formula with no artificial ingredients
• OU Kosher Pareve certified for broad dietary compliance
• 1 gallon (3.78 liters) per jug for high volume use
• 2 jugs per case for efficient inventory management

Application Areas

This sauce fits across multiple menu stations. Use it at the fry station as a dipping accompaniment, at the grill as a finishing glaze, in the cold prep area as a dressing base, or on the buffet line as a self serve condiment. Its all natural ingredient list and Kosher Pareve certification also make it a strong candidate for health conscious retail sets and kosher designated food programs.

Preparation & Use

Shake well before opening. Use directly from the jug for dipping, marinating, or glazing. For marinade applications, coat protein evenly and refrigerate; discard any used marinade that has contacted raw meat. For thinner dressing consistency, blend with rice vinegar and neutral oil to taste. Refrigerate after opening and use within the recommended window for best flavor quality.