Ginger-scallion dipping sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rice vinegar |
| 1 | Scallion; minced | |
| 1 | teaspoon | Low-sodium soy sauce |
| 1 | teaspoon | Minced fresh cilantro; or more to taste |
| 1 | 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 |
Directions
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
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