Good with most fish, meats, poultry and vegetables, even the non-Chinese baked potato.
Loosely inspired by Fuschia Dunlop’s book on Sichuan cuisine, Land of Plenty. Liberties taken with regional traditions are Lynne’s, not hers. There should be a tingle of chile to this sauce.
Ingredients
1-1/2-inch piece fresh ginger, minced
2 large garlic cloves, minced
3 tablespoons soy sauce (Kikkoman is a personal choice)
1-1/2 tablespoons Shanxi vinegar, or balsamic vinegar
2 teaspoons rice wine, or dry sherry
2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon hot red pepper flakes, or to taste
2 tablespoons Vietnamese Chile sauce (Ingredients should read Chile Garlic, Sugar, Salt and Vinegar)
Instructions
Blend all the ingredients together and serve at room temperature.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
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