Recipe by Chef Regina V. Smith
This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months.
- 1⁄4 cup rice vinegar
- 3 tablespoons chili paste with garlic
- 2 tablespoons fresh gingerroot, peeled and grated
- 1 cup soy sauce
- 1⁄2 cup sesame oil