Soy-Ginger Dipping Sauce
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes
Yield
Serves 4 to 6 (Makes 1 cup)
Ingredients
¼ cup soy sauce ¼ cup rice vinegar, unseasoned2 ½ teaspoons granulated sugar ¼ cup water ½ medium scallion, minced2 teaspoons finely grated fresh ginger ½ teaspoon sesame oil ½ teaspoon chili oil
Before You Begin
This dipping sauce can be covered and refrigerated overnight.
Instructions
- Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.
Time
15 minutesYield
Serves 4 to 6 (Makes 1 cup)Ingredients
¼ cup soy sauce
¼ cup rice vinegar, unseasoned
2 ½ teaspoons granulated sugar
¼ cup water
½ medium scallion, minced
2 teaspoons finely grated fresh ginger
½ teaspoon sesame oil
½ teaspoon chili oil
Ingredients
¼ cup soy sauce
¼ cup rice vinegar, unseasoned
2 ½ teaspoons granulated sugar
¼ cup water
½ medium scallion, minced
2 teaspoons finely grated fresh ginger
½ teaspoon sesame oil
½ teaspoon chili oil
Ingredients
¼ cup soy sauce
¼ cup rice vinegar, unseasoned
2 ½ teaspoons granulated sugar
¼ cup water
½ medium scallion, minced
2 teaspoons finely grated fresh ginger
½ teaspoon sesame oil
½ teaspoon chili oil
Why This Recipe Works
We developed this soy-ginger dipping sauce recipe to enhance our dumpling recipes.
Before You Begin
This dipping sauce can be covered and refrigerated overnight.
Instructions
- Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.
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