This sauce is really easy to put together and it goes well with a variety of Asian dishes.
Try it on dumplings, pot stickers, deep-fried tofu or use as a salad dressing on cold noodles and salads. It uses chilli oil in the original recipe but I use chilli sambal. If you are not a fan of spicy sauces then simply leave out the chilli.
I have used this sauce poured over steamed fish, steamed tofu and in Chinese soups. DELICIOUS!
Ingredients:
- 2 inch fresh ginger, grated
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp hot chilli oil
- 4 tbsp sweet rice vinegar
- 1 tsp brown sugar
- 2 tsp toasted sesame seeds
- 2 tsp finely chopped spring onion stems
~ Enjoy ~
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