Spicy ginger sauce (for pasta)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 3 | tablespoons | Rice vinegar |
| 1½ | tablespoon | Low-sodium soy sauce |
| 1 | tablespoon | Oriental sesame oil |
| 2 | teaspoons | Minced peeled fresh ginger |
| 2 | eaches | Garlic cloves, minced |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Dried crushed red pepper |
| 2 | eaches | Green onions, thinly sliced |
| 1 | each | Carrot, peeled, shredded |
| ½ | each | Cucumber peeled, seeded, chopped |
| ¼ | cup | Chopped fresh cilantro |
Directions
[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]
Whisk all ingredients to blend in large bowl. Refrigerate.
Richard Sax & Marie Simmons, "Bon Appetit", September 1991 Typed by Karen Mintzias
Submitted By MARK SATTERLY On 06-23-95