Ken Hom

Vinegar-Ginger Sauce

Preparation info

  • 2 fl oz

    • Difficulty

      Easy

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong
Fragrant Harbour Taste

By Ken Hom

Published 1989

  • About

A delicious and refreshing sauce used with rich meat dumplings such as Steamed Shanghai Dumplings. The bite of fresh ginger is a wonderful counterpoint to the meat; the fresh ginger should be grated as finely as possible.

Ingredients

  • 4 tablespoons red rice vinegar
  • 3 tablespoons finely grated peeled fresh ginger

Method

Combine the vinegar and ginger in a small deep dish. Allow to stand for at least 5 minutes or up to 1 hour before serving.