Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Rice vinegar |
| 1 \N | Scallion; minced |
| 1 teaspoon | Low-sodium soy sauce |
| 1 teaspoon | Minced fresh cilantro; or more to taste |
| 1 \N | Garlic clove; minced |
| ½ teaspoon | Brown sugar |
| ½ teaspoon | Dark sesame oil |
| ½ teaspoon | Minced ginger root |
| ¼ teaspoon | Red pepper flakes; or to taste |
Combine above ingredients in a glass jar and shake to blend completely.
Sauce will keep for several days stored in a tightly covered jar in the refrigerator. Makes a generous ½ cup.
SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN HEALTH, Readers' Digest Publication, see also www.americanhealth.com Notes: See "Chinese Dumplings with Ginger-Scallion Dipping Sauce" by Rancho La Puerta for serving suggestion >from Kitpath with a little help from mcbuster 2.0d Recipe by: Rancho La Puerta, Baja California, Mexico Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998