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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months. Ingredients:
1/4 cup rice vinegar |
3 tablespoons chili paste with garlic |
2 tablespoons fresh gingerroot, peeled and grated |
1 cup soy sauce |
1/2 cup sesame oil |
Directions:
1. In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
2. Whisk in the oil until sauce is combined well.
3. Transfer the sauce to a bottle.
4. Shake sauce well before using.
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