Pickled Ginger Dipping Sauce

Name: Pickled Ginger Dipping Sauce
Yield: Makes 1½ cups
Cuisine: China
Ingredients: Thinly sliced Fresno chili rings, for garnish; Thinly sliced green and white scallion rings, for garnish; 1 cup juice from China Moon Pickled Ginger; 2 tablespoons sugar; ¼ cup plus 2 tablespoons unseasoned Japanese rice vinegar; 1 tablespoon soy sauce

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Ingredients

1 cup juice from China Moon Pickled Ginger
¼ cup plus 2 tablespoons

Asia
China
Sauce
Vegan

Method

Heat the pickled ginger juice, rice vinegar, and sugar in a small non-aluminum saucepan over low heat, stirring, until the sugar dissolves. Add the soy sauce and let cool to room temperature.
When serving, garnish the sauce bowls with thin rings of scallions and fresh red chilis for color and heat.
Store, refrigerated, in a clean glass jar. Shake well be