GGS

GGS (uncountable)

1. Ginger, garlic, and scallion(s), regarded as a holy trinity of ingredients in Asian cooking.
   • 2017 March 28, Desmond Tan, Kate Leahy, Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook], Ten Speed Press, →ISBN, page 228:

     Culinary students in the States used to be taught that adding GGS—ginger, garlic, and scallions—instantly makes a dish Chinese. That's not completely true, but there is some validity to it.

   • 2017 September 12, Joanne Chang, Karen Akunowicz, Myers+chang At Home: Recipes from the Beloved Boston Eatery, HarperCollins, →ISBN, page 40:

     The second G in the Asian trinity, GGS (ginger, garlic, scallion), it can be subtle or bold, sweet or pungent, depending on how you use it. Buy garlic cloves by the head; the skin on the outside should feel tight and full.

   • 2009 March 31, Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America, Holt Paperbacks, →ISBN, page 130:

     Whoever made the chicken stock for the soup that day would begin by stir-frying garlic, ginger, and scallions—“GGS,” the Asian mirepoix that began many dishes in this kitchen—before dumping the water and chicken bones into the wok.

   • 2021 November 19, Namrata Sadhwani, A listicle of agrarian provisioning, M/s Greygrids graphics:

     […] buttery sauce, lemony vinaigrette, roasted shallot vinaigrette, yogurt dip with sauteed shallot, GGS dressing (ginger, garlic, shallot), Thai relish, sweet soy sauce, peppercorn sauce.

• brunoise (“leeks, celery, and carrots”)
• Holy Trinity (“onions, celery, and bell peppers, in Cajun cuisine”)
• mirepoix (“onions, celery, and carrots”)