Yield: 4 Servings
|⅓ cup||Soy sauce|
|2 tablespoons||Distilled white vinegar|
|Minced fresh ginger|
|1 tablespoon||Finely minced garlic|
|2 teaspoons||Hot Chili Oil or Hot Chili Sauce( the recipes are here)|
From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 21:37:31 GMT Makes half Cup. Use this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings Wontons and Cantonese Egg Rolls.
In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to taste.
JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .