Title: China Moon Ginger Dipping Sauce
Categories: Sauces, Chinese, Ethnic
Yield: 1 Servings

----------------------------------BARB DAY----------------------------------
1 c Pickled ginger juice; from
- CM Pickled Ginger recipe
1/4 c Japanese rice vinegar; plus
- 2 tbs., unseasoned
2 tb Sugar
1 tb Soy sauce

---------------------------------GARNISHES---------------------------------
Green onions; thinly sliced
- rings, tops included
Fresno chili; thinly sliced
- rings

Makes 1 1/2 cups.
Heat the pickled ginger juice, rice vinegar, and sugar in a small non
aluminum saucepan over low heat, stirring until the sugar dissolves. Add
the soy sauce and let cool to room temperature.
When serving, garnish the sauce bowls with the garnishes for color and
heat.
Store, refrigerated, in a clean glass jar. Shake well before using.

Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini