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China Moon Ginger Dipping Sauce

Ingredients
 


BARB DAY

1 cup pickled ginger juice, from cm pickled ginger r
1/4 cup japanese rice vinegar, plus 2 tbs., unseasoned
2 tbsp sugar
1 tbsp soy sauce

GARNISHES

1 green onions, thinly sliced rings, top
1 fresno chili, thinly sliced rings




 
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Preparation
 
Makes 1 1/2 cups.
Heat the pickled ginger juice, rice vinegar, and sugar in a small
non aluminum saucepan over low heat, stirring until the sugar
dissolves. Add the soy sauce and let cool to room temperature.
When serving, garnish the sauce bowls with the garnishes for color
and heat.
Store, refrigerated, in a clean glass jar. Shake well before
using.

Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp

 

 
Servings: 1

 

 

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