Chinese Ginger- and Garlic-Flavored “Vinaigrette”

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

One of the easiest and most versatile dipping sauces is a simple mixture of soy sauce, vinegar, and fresh ginger. This sauce is excellent with Chinese black vinegar (see Dairy Products), but balsamic vinegar makes an acceptable substitute.


japanese dark soy sauce (see note) cup 165 ml
chinese black vinegar or balsamic vinegar cup 80 ml
grated fresh ginger 2 tsp 10 ml
finely chopped garlic 2 tsp 10 ml
sesame oil 1 tsp 5 ml


Combine all the ingredients. Let sit for an hour, then serve. This sauce will keep for at least a week in the refrigerator.