| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese2 | 1 | servings | |
INGREDIENTS
| Soy sauce | ||
| Rice wine vinegar | ||
| Ginger; chopped fine | ||
| Garlic; small amt. chopped f | ||
| 1 | Scallion; chop crosswise, not | |
| Hot chili oil; or chili/garlic sauc |
INSTRUCTIONS
The sauce that my Chinese friend showed me to make contained these ingredients. You can play with the ingredients to get the taste and consistency you want. Use more soysauce than vinegar. You can also put in a bit of sesame oil if you like. Ming told me she never makes it the same way twice, and from experience, I see what she means. But it always tasts good! Recipe by: srf@world.std.com (Stephanie R Faulkner) Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”