Dipping sauce for batter-fried vegetables

Yield: 8 servings

Measure Ingredient
1 cup Water
¼ cup Dry sherrry
¼ cup Soy sauce
1 teaspoon Gingeroot, grated

Combine water, sherry, soy sauce and gingerroot in saucepan. Bring just to boiling. Remove from heat, keep warm. Makes 1½ cups.

(I also add some garlic, scallions, and/or chili paste, as taste dictates) This is also great sauce with tofu and/or fresh veggies.

No fat. Submitted By SALLY HINES On 01-13-95

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