Prep 10 mins
Cook 7 mins
My friend Deb, served this at a diner party. I think she was a bit embarassed when I got down on my knees and begged her for the recipe. I wasn't embarassed because the other two women joined me!
- 3 tablespoons soy sauce
- 3 tablespoons white wine vinegar
- 1⁄4 cup toasted sesame seeds
- 2 cloves garlic, finely minced
- 2 teaspoons fresh ginger, finely minced
- 1⁄4 teaspoon prepared Chinese mustard
- 3 tablespoons vegetable oil
- 3 tablespoons sesame oil
- fresh cooked asparagus (Hot or chilled)
- Whisk together soy, vinegar, sesame, garlic, ginger and mustard.
- Whisk in vegetable and sesame oils.
- Serve hot or chilled.
- Can be prepared several days before serving.
AMAZING! it did well even without the chinese mustard (I just used dried reg. mustard) very zippy. the vinegar wasn't overpowering like I thought it would be. yum.
This is an excellent ginger sauce! I made pot stickers and used this sauce - what a delight! I added 2 Tlb. sucanat for a touch of sweetness. Awesome! Thank you for sharing.
This is delicious! I had made it as a sauce to go over some pork and it was tasty. The truly great surprise was the next day when I decided to use the leftover sauce as a marinade for shrimp that I then skewered and grilled! Absolutely delicious!! YUM!!!