| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Ethnic, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Pickled ginger juice, from |
| CM Pickled Ginger recipe | ||
| 1/4 | c | Japanese rice vinegar, plus |
| 2 tbs. unseasoned | ||
| 2 | T | Sugar |
| 1 | T | Soy sauce |
| Green onions, thinly sliced | ||
| rings tops included | ||
| Fresno chili, thinly sliced | ||
| rings |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 858
Calories From Fat: 185
Total Fat: 21g
Cholesterol: 10.3mg
Sodium: 2331.2mg
Potassium: 207.1mg
Carbohydrates: 144.4g
Fiber: 6g
Sugar: 40.2g
Protein: 25.3g