Ginger and garlic paste is a flavor powerhouse in Chinese cuisine.
But pre-made pastes are often high in sodium.
No worries – you can easily make your own low-sodium version at home!
When a recipe calls for substitute ginger garlic paste, I blend up the fresh ingredients instead of buying jarred.
It takes just minutes and avoids all the added salt and preservatives.
Making your own paste lets you control the kick – add more ginger or garlic if you like extra zing.
I’ll share substitute recipe ideas, paste ratios, and tips for prepping and storing.
With just a few simple ingredients, you can recreate that signature ginger garlic flavor for low-sodium Chinese dishes.
Keep reading for everything you need to know about subbing in fresh homemade paste.
Your taste buds and health will thank you!
What is a substitute ginger garlic paste?
Substitute ginger garlic paste (1) offers a convenient alternative for recipes that call for the paste.
By using flavorful substitutes, you can still achieve the desired taste and aroma in your dishes.
Understanding Ginger Garlic Paste and its Importance
Ginger garlic paste is a staple in Chinese cooking that adds layers of aromatic flavor.
The combination of pungent garlic and zesty ginger packs a flavorful punch.
Pre-made ginger garlic paste provides convenience but is often high in sodium, over 300mg per tablespoon.
For low sodium Chinese dishes, making your own fresh paste is ideal.
Blending fresh ginger and garlic allows you to control the sodium and customize the intensity.
Adjust the ratios to suit your taste.
Making paste also avoids preservatives and additives.
Understanding how to substitute homemade ginger garlic paste in recipes helps create flavorful low-sodium Chinese cuisine.
For more tips for using ginger in low sodium cooking, check out the article.
Keep reading for my tips and tricks!
Substituting Ginger Garlic Paste: Creative Alternatives
When a Chinese recipe calls for ginger garlic paste, don’t just reach for the jar! With a little creativity, you can sub in homemade fresh paste or other replacements.
Blending equal parts minced ginger and garlic makes an easy low-sodium paste.
But you can also play with ratios – go heavy on the garlic or ginger depending on your love for their flavors.
If you’re really pressed for time, combine ginger and garlic powders with a bit of oil.
I’ll explain more substitutes coming up that still deliver that classic Chinese flavor.
Fresh Ginger and Garlic: A Classic Replacement
Making your own ginger garlic paste from fresh ingredients is a tasty, low-sodium substitute for store-bought pastes.
To make, simply mince or grate equal parts ginger (2) and garlic.
Add a pinch of salt and splash of oil if desired.
Blend into a paste consistency or keep it coarse if you prefer texture.
Adjust the ginger to garlic ratio based on your preferences – more ginger for extra zing or more garlic for potent aroma.
Customize the paste’s potency.
Substitute your homemade fresh paste tablespoon for tablespoon in any Chinese recipe.
The bright flavors will infuse your dish beautifully without all the sodium.
Exploring Ground Ginger and Garlic Blends
Don’t have fresh ginger and garlic on hand? You can mimic ginger garlic paste by blending ground dried versions with oil.
Start with equal parts ground ginger and garlic powder.
Add a touch of sesame oil or coconut oil to bind it together.
You can also play with the ground ginger and garlic ratios just like the fresh version.
Adjust the amounts until you achieve the perfect balance of flavors.
Use this quick dried paste just as you would fresh – sauté it in your stir fry, marinate meats, or stir into dipping sauce.
It adds lots of flavor without sodium.
Let me know if you need any other substitute suggestions! There are lots of tasty ways to recreate ginger garlic magic.
Diverse Substitutes for Ginger Garlic Paste
Don’t limit yourself to just fresh or ground ginger garlic pastes. Explore diverse options to sub in flavor minus the salt:
- Mince fresh ginger, garlic, and thai chilis for a spicy paste. The chili heat adds a new layer.
- Swap in galangal, lemongrass, kaffir lime leaves or shallots for the ginger or garlic. Give your paste Thai or Indonesian flair.
- For Indian dishes, make a paste of minced ginger, garlic, turmeric, cumin and olive oil.
- Blend ginger, onion, miso and rice vinegar for a zesty Japanese-inspired paste.
- For quick paste, combine garlic powder, onion powder, ginger powder, allspice, and pepper with oil.
Think beyond just ginger and garlic! Using spices, herbs and flavors relevant to the cuisine gives low-sodium complexity.
Tips for Successful Substitution in Cooking
Here are some top tips for seamlessly subbing homemade pastes into Chinese cooking:
- Sauté the paste first to bloom flavors before adding other ingredients.
- Add paste at the beginning for more infusion or end for a punch of flavor.
- Use paste raw for marinades or dressing to avoid mellowing the bite.
- Add acids like vinegar or citrus to paste for brightness.
- Bind dried ground paste with a little oil or water to get the right consistency.
- Pre-make big batches of fresh paste and freeze in ice cube trays for ease.
With the right techniques, you can perfectly mimic ginger garlic paste with low-sodium alternatives. Next up – delicious ways to use them!
Recipes and Uses for Ginger Garlic Paste Substitutes
Homemade ginger garlic paste substitutes add tons of flavor to these delicious low-sodium Chinese recipes:
- Ginger Garlic Shrimp Stir Fry – Sauté shrimp with fresh ginger garlic paste, broccoli, red bell peppers and bean sprouts. Finish with a dash of soy sauce.
- Ginger Garlic Flank Steak – Combine fresh minced ginger and garlic with orange juice, rice vinegar, sesame oil and red pepper flakes. Marinate flank steak for 1-2 hours, then grill or broil.
- Ginger Garlic Fried Rice – Sauté carrots, peas and scrambled eggs. Add cooked rice and ground ginger garlic paste blend. Stir in green onions and serve.
- Baked Ginger Garlic Chicken Wings – Mix equal parts ginger powder, garlic powder, five spice powder, and brown sugar. Toss wings in mixture and oil, then bake until crispy.
- Ginger Garlic Steamed Fish – Rub white fish fillets with fresh ginger garlic paste, chili paste and chopped cilantro. Steam in parchment with scallions.
The options are endless for using ginger garlic pastes in place of store-bought! Make the most of their bright flavors and aromas in your low-sodium Chinese cooking.
Preserving, Storing, and Using Ginger Garlic Paste Alternatives
Maximize convenience and freshness of homemade ginger garlic pastes with these storage tips:
- Store fresh pastes in airtight containers in the fridge up to 1 week. For longer storage, freeze tablespoon sized portions in ice cube trays.
- Place wax or parchment paper directly on the surface of fresh pastes before sealing to prevent oxidation.
- For dried ground pastes, keep sealed in a cool, dark place away from light and moisture. Transfer to smaller jars for quicker usage.
- Label all homemade paste jars with creation dates and ingredients. Use oldest pastes first when cooking.
- Add a splash of oil or water when using dried ground pastes to reach the ideal paste-like consistency.
With proper storage methods, homemade ginger garlic pastes stay fresh and flavorful for months! Enjoy all the flavor benefits without the sodium and preservatives.
There you have it – everything on making your own low-sodium ginger garlic paste for Chinese cooking!
With a quick DIY blend, you can avoid the sodium and additives of store-bought.
Let me know if you have any other substitute tips and tricks.
Creating flavorful low-salt Chinese cuisine is all about using fresh herbs, spices, citrus and aromatics like homemade paste.
I hope these ideas inspire you get creative in the kitchen!
Making substitutions keeps cooking fun and good for your health.
Feel free to reach out if you need any other low-sodium advice.
Wishing you delightfully flavorful and sodium-free meals!
I am a skilled chef assistant with a passion for Asian cuisine, I have honed my craft through formal training at At-Sunrice GlobalChef Academy and years of experience in the culinary industry. I have extensive knowledge of cooking techniques and herbs and spices, with a particular focus on traditional Chinese dishes. I’m also an author of the book “Delicious Keto Low Carb Chinese Food for Busy Moms and Fitness Enthusiasts” which is sold on Amazon. On my blog, bowlakechinese.com, I share my expertise in Asian cuisine and provide tips and recipes for those interested in low carb Chinese cuisine.