Submitted by Bev I Am
"Serve this thin, salty sauce with dumplings or potstickers. From Cook's Illustrated."
photo by Jonathan Melendez
- Ready In:
- 7mins
- Ingredients:
- 7
- Yields:
-
1 cup
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ingredients
- 1⁄4 cup soy sauce
- 1⁄4 cup rice wine vinegar
- 2 1⁄2 teaspoons sugar
- 1⁄2 medium scallion, minced
- 2 teaspoons minced fresh gingerroot
- 1⁄2 teaspoon toasted sesame oil
- 1⁄2 teaspoon hot red pepper flakes
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directions
- Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
- Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
- Makes about one cup.
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Reviews
-
Had some potstickers in the freezer and so I made this sauce to go alongside with them and it was perfect! Great flavor combination and the best part was that the ingredients were easy to find!
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Doubled quantity and froze left-over... Added Garlic also... Great flavor!!! Used this with homemade egg rolls similar to recipe# 134053
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Outstanding recipe! This one will definitely be sticking around our house. It was better than the sauce from the restaurant and there was some talk around the table about drinking it. Lol
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I made this the day before and I thought for sure the ginger would be too strong, but it wasn't. I doubled it and it is a great sauce. I used it with #98345 potstickers. Keeper!
- See AlsoRobot or human?
This is some good "stuff"!! I loved the flavors of ginger and soy...then kicked up a notch by the red pepper. The only substitution I made was Splenda for the sugar, and I only used 2 tsps instead of 2 1/2 tsps. I did double the recipe, so I could try it out on asparagus. It was so good that I also used it on okra. Don't laugh....that was fantastic too! Thanks, Bev for sharing this keeper.
see 43 more reviews
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Tweaks
-
I used brown sugar and only used half what the recipe called for. Also, the soy sauce makes a huge difference I ran out of my usual brand and had to use something different. I ended up throwing it out and starting over. My scallions had frozen in my fridge, so I used 1 tsp of onion powder and rather than red pepper flakes I used a tsp of spicy garlic sauce.
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Added a teaspoon of pressed garlic and used honey instead of sugar. Served my veggie potstickers with them and voila!
RECIPE SUBMITTED BY
United States
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