| 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.
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