Makes about 1-1/2 cups / This basic marinade is your jumping-off point for a host of variations. Be creative and have fun changing it to suit your taste. Any leftover sauce can be refrigerated in a tightly sealed container.

2 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 green onion, white part only, minced
6 tablespoons low-sodium soy sauce
1/4 cup rice wine or sake
2 tablespoons lemon juice
1/4 cup rice vinegar
1-1/2 tablespoons sesame oil

1. Mix all ingredients in a small container. Use immediately, or store in the refrigerator for up to 1 week.

Spicy Sesame Sauce
1. To the Ginger-Garlic sauce, add 3 tablespoons black sesame seeds and 2 teaspoons minced fresh red chili pepper. Mix well.

Honey-Basil Sauce
1. Using the Ginger-Garlic sauce recipe, replace ginger and green onion with 1/4 cup fresh basil leaves, minced, and replace the sesame oil with 1 tablespoon flavored olive oil. Add 1/2 tablespoon honey and mix well.

Apricot-Ginger Glaze
1. Using the Ginger-Garlic sauce recipe, replace rice wine, lemon juice and rice vinegar with 3/4 cup apricot jam. Combine all ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes, whisking steadily.