Sauces |
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Tangy Soy Dipping Sauce - 2015
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Combine the soy sauce, vinegar, and sugar in a bowl. Stir to dissolve the sugar. Taste and adjust the flavors to your liking for a tart-savory balance. Add as much chile oil as you like for some heat. The sauce can be prepared several hours in advance up to this point. Right before serving, add the ginger or garlic for a fresh layer of punch.
Great with steamed dumplings!
- 1/3 cup light (regular) soy sauce
- 2 1/2 tablespoons unseasoned rice, Chinkiang, or balsamic vinegar
- 1/8 teaspoon sugar (optional)
- 1 to 3 teaspoons chile oil (optional)
- 1 tablespoon finely shredded fresh ginger, or 2 teaspoons finely minced garlic (optional)
PREPARATION
Combine the soy sauce, vinegar, and sugar in a bowl. Stir to dissolve the sugar. Taste and adjust the flavors to your liking for a tart-savory balance. Add as much chile oil as you like for some heat. The sauce can be prepared several hours in advance up to this point. Right before serving, add the ginger or garlic for a fresh layer of punch.
Great with steamed dumplings!
