Prep 2 mins
Cook 5 mins
Serve this thin, salty sauce with dumplings or potstickers. From Cook's Illustrated.
- 1⁄4 cup soy sauce
- 1⁄4 cup rice wine vinegar
- 2 1⁄2 teaspoons sugar
- 1⁄2 medium scallion, minced
- 2 teaspoons minced fresh gingerroot
- 1⁄2 teaspoon toasted sesame oil
- 1⁄2 teaspoon hot red pepper flakes
- Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
- Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
- Makes about one cup.
I made this the day before and I thought for sure the ginger would be too strong, but it wasn't. I doubled it and it is a great sauce. I used it with #98345 potstickers. Keeper!
This is some good "stuff"!! I loved the flavors of ginger and soy...then kicked up a notch by the red pepper. The only substitution I made was Splenda for the sugar, and I only used 2 tsps instead of 2 1/2 tsps. I did double the recipe, so I could try it out on asparagus. It was so good that I also used it on okra. Don't laugh....that was fantastic too! Thanks, Bev for sharing this keeper.
This is exactly what I was looking for. Thanks so much for posting. I used this with crispy wontons #20235, and it was perfect. I had leftover pork mixture from wontons, so I fried it up in a skillet and served it in lettuce leaves with this sauce. I think I have a new favorite. My fiance says that I could put this sauce on anything and he would eat it.