Ginger-scallion dipping sauce

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 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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