Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers)
photo by Jonathan Melendez
- Ready In:
- 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.
Questions & Replies
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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.
I used brown sugar and only used half what the recipe called for. Also, the soy sauce makes a huge difference I ran out of my usual brand and had to use something different. I ended up throwing it out and starting over. My scallions had frozen in my fridge, so I used 1 tsp of onion powder and rather than red pepper flakes I used a tsp of spicy garlic sauce.
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