"GGS" meaning in English

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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "ref": "2017 March 28, Desmond Tan, Kate Leahy, Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook], Ten Speed Press, page 228",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2017 September 12, Joanne Chang, Karen Akunowicz, Myers+chang At Home: Recipes from the Beloved Boston Eatery, HarperCollins, page 40",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2009 March 31, Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America, Holt Paperbacks, page 130",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2021 November 19, Namrata Sadhwani, A listicle of agrarian provisioning, M/s Greygrids graphics",
          "text": "[…] buttery sauce, lemony vinaigrette, roasted shallot vinaigrette, yogurt dip with sauteed shallot, GGS dressing (ginger, garlic, shallot), Thai relish, sweet soy sauce, peppercorn sauce.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Ginger, garlic, and scallion(s), regarded as a holy trinity of ingredients in Asian cooking."
      ],
      "id": "en-GGS-en-noun-VTRFOd7r",
      "links": [
        [
          "Ginger",
          "ginger"
        ],
        [
          "garlic",
          "garlic"
        ],
        [
          "scallion",
          "scallion"
        ],
        [
          "holy trinity",
          "holy trinity"
        ],
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          "Asian",
          "Asian"
        ]
      ],
      "related": [
        {
          "english": "leeks, celery, and carrots",
          "word": "brunoise"
        },
        {
          "english": "onions, celery, and bell peppers, in Cajun cuisine",
          "word": "Holy Trinity"
        },
        {
          "english": "onions, celery, and carrots",
          "word": "mirepoix"
        }
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      "tags": [
        "uncountable"
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    }
  ],
  "word": "GGS"
}

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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "related": [
    {
      "english": "leeks, celery, and carrots",
      "word": "brunoise"
    },
    {
      "english": "onions, celery, and bell peppers, in Cajun cuisine",
      "word": "Holy Trinity"
    },
    {
      "english": "onions, celery, and carrots",
      "word": "mirepoix"
    }
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        {
          "ref": "2017 March 28, Desmond Tan, Kate Leahy, Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook], Ten Speed Press, page 228",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2017 September 12, Joanne Chang, Karen Akunowicz, Myers+chang At Home: Recipes from the Beloved Boston Eatery, HarperCollins, page 40",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2009 March 31, Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America, Holt Paperbacks, page 130",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2021 November 19, Namrata Sadhwani, A listicle of agrarian provisioning, M/s Greygrids graphics",
          "text": "[…] buttery sauce, lemony vinaigrette, roasted shallot vinaigrette, yogurt dip with sauteed shallot, GGS dressing (ginger, garlic, shallot), Thai relish, sweet soy sauce, peppercorn sauce.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Ginger, garlic, and scallion(s), regarded as a holy trinity of ingredients in Asian cooking."
      ],
      "links": [
        [
          "Ginger",
          "ginger"
        ],
        [
          "garlic",
          "garlic"
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          "scallion",
          "scallion"
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      "tags": [
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  "word": "GGS"
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