This delicious sauce makes an excellent dressing for a cold Asian noodle salad and a delicious marinade for fish, chicken, or pork. Next time you make a batch, use some to marinate meat or fish, grill or sauté it, then serve it on a bed of noodles dressed with more vinaigrette.
In a small saucepan, heat the oils together until just smoking and add the chile flakes, ginger, and scallions. Remove from the heat, cover, and set aside at room temperature for 1 hour.
Strain the oil and discard the seasonings. Whisk in the soy sauce, vinegars, and sugar, whisking until the sugar is dissolved. Store covered in the refrigerator for up to 3 days, and add the cilantro or mint, if desired, just before serving.
© 2004 John Ash. All rights reserved.