Yield: 4 Servings
|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