| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Shanghai |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Soy sauce |
| 2 |
tb |
Distilled white vinegar |
| 2 |
ts |
Sugar |
| 2 |
tb |
Finely |
|
|
Minced fresh ginger |
| 1 |
tb |
Finely minced garlic |
| 2 |
ts |
Hot Chili Oil or Hot Chili Sauce( the recipes are here) |
INSTRUCTIONS
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:37:31 GMT
Makes half Cup. Use this basic, simple dip for Shanghai Spring Rolls fried
or steamed dumplings Wontons and Cantonese Egg Rolls.
In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve
the sugar. Stir in the ginger, garlic, and chili oil or sauce just before
serving. Add additional chili oil to taste.
JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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