Total Time
Prep 15 mins
Cook 0 mins

This recipe comes from a popular authentic Asian restaurant in San Fransisco, California This makes a big amount of sauce, but it can be scaled down to meet requirements, or it will store nicely in the fridge for up to 2 weeks.

Ingredients Nutrition

  • 2 14 quarts cider vinegar
  • 22 ounces honey
  • 2 cups chopped green onions
  • 34 cup fresh minced ginger
  • 23 cup asian garlic and red chile paste (or 2/3 cup chili-garlic sauce)
  • 10 ounces sesame oil


  1. In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
  2. Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
  3. Serve at room temperature.
  4. Whisk again before serving to combine ingredients.


Most Helpful

Great sauce! I also served with Easy Szechuan Style Linguine Noodles (#155974). As I had some left in my refrigerator, I used the sauce as a chicken marinade and served over jasmine rice with grilled mushrooms - delicious!

LaurelAnn April 11, 2010

Worked great for my noodles!

Babbsy September 07, 2009

I made this to go along with Recipe #155974. I only made .25 of it though, so I only have a small amount left. There's NO WAY I'd use 7 cups in two weeks. HAHA.

HeatherN December 30, 2008

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