The Best Dipping Sauce
photo by Bonnie G #2 
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
ingredients
- 1⁄2 cup low sodium soy sauce
- 1 teaspoon rice vinegar
- 1⁄2 teaspoon chili oil
- 1⁄2 teaspoon sesame oil
- 1 tablespoon minced green onion
- 2 teaspoons grated fresh ginger
directions
- Combine all ingredients in a small bowl with a whisk.
- Serve immediately as a dipping sauce for wontons (steamed or deep-fried) or spring rolls, or refrigerate until needed.
- Note: if you can't find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.
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Reviews
- I got adventurous today and made homemade eggrolls for the first time. For the sauce, I was able to find both kinds of oil at a local gourmet store that stoks a whole line of TV chef Ming Tsai's products. The only minor change I made was to add a little garlic. Why? well, because my fresh ginger seemed to have some garlic cloves inseparably glued to it. Instead of whisking the ingredients, I threw them all in the food processor - this emulsified the mixture somwhat so that, when one dipped the egg rolls, one got the full benefit of all the wonderful flavours in the sauce. I had never used fresh ginger before - I used ground ginger in the past. Oh, what a delightfully different and more subtle taste the fresh stuff lends to the sauce. You have made a convert out of me, Lennie - only fresh ginger from now on - it is most assuredly worth the time and effort to peel and grate it.
- The title is the exact description of this dipping sauce. The sesame oil and chili oil can be found in gourmet or oriental food stores. The sauce also goes well with "dim sum" (Chinese Brunch).
- this is great! you have to try it!! it's very tasty and easy to make.thanks lennie.
- This was very tasty. I added some extra rice vinegar and a little minced hot pepper. We used this with steamed chinese dumplings and chinese greens. Thanks Lennie.
- Good.. but not the best
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
