China Moon Ginger Dipping Sauce

Recipe Ingredients

		Barb Day
1 cup	237ml	Pickled ginger juice - from
1		Pickled ginger recipe
1/4 cup	59ml	Japanese rice vinegar - plus
2 tablespoons	30ml	-- unseasoned
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Soy sauce
		Garnishes
		Green onions - thinly sliced
1		-- tops included
		Jalapeno chile - thinly sliced rings

Recipe Instructions

Makes 1 1/2 cups. Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves.

Add the soy sauce and let cool to room temperature.

When serving, garnish the sauce bowls with the garnishes for color and heat.

Store, refrigerated, in a clean glass jar. Shake well before using.

Source:
China Moon Restaurant, San Francisco, Ca, by Barbara Tropp

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