| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salad, Dressings |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fresh gingeroot; finely chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Shallot; finely chopped |
| 1 |
ts |
Brown sugar |
| 1 |
tb |
Soy sayce |
| 1/4 |
c |
Seasoned rice vinegar |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Dried pepper |
| 1/4 |
ts |
Five-spice powder |
| 1/2 |
ts |
Salt |
|
|
Fresh black pepper to taste |
| 1 |
c |
Vegetable oil |
INSTRUCTIONS
1. In a blender blend all ingredients except oil until smooth.
2. With the motor running add oil in a stream and blend dressing until
emulsified.
3. Transfer vinaigrette to a jar with a tight fitting lid.
Notes: Will keep for up to 1 week in the fridge. Makes about 2 cups
Recipe by: Gourmet Magazine - December 1994
Posted to recipelu-digest Volume 01 Number 320 by RecipeLu
<recipelu@geocities.com> on Nov 28, 1997
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