This recipe can be prepared a day or two in advance. If there is any left over, use it in a stir fry or on noodles.

Mix in small sauce pan:

¼ cup soy sauce

¼ cup rice vinegar

2 ½ t sugar or honey

¼ cup water

Bring to boil over medium heat, stirring occasionally, until sugar dissolves. Pour into small bowl.

Stir in:

½ medium scallion, minced

2 t fresh ginger, minced or finely grated

½ t sesame oil

½ t chili oil

Serve with Shrimp Shu Mai  or Steamed Dumplings with Shrimp and Pork.


Shopping list

soy sauce

rice vinegar



fresh ginger

sesame oil

chili oil

This entry was posted in Appetizers, Recipes and tagged . Bookmark the permalink. Both comments and trackbacks are currently closed.