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Saturday, April 13, 2013

Asian Ginger Dipping Sauce

Photo courtesy of the Cooking Corner.
   Recently we tried a few dipping sauces on the side to go with ham, instead of basting it in a glaze. I cooked the ham in cola and it was so moist and tender that it didn't need a glaze anyway. However, one of the appetizers I served, sausage rolls, was best with a dipping sauce. 
   As luck would have it, I had these basic ingredients for an Asian flavored sauce. I did adjust the original recipe, because a little sesame oil usually goes a long way and it seemed just a little too oily to me. This is a thinner sauce and not strong tasting. You can adjust the heat by the amount of crushed red pepper flakes you add. It would be good for finger foods with a starch base to soak up the sauce, like pot stickers or egg rolls.

Asian Ginger Dipping Sauce
1/4 cup red-wine vinegar
1/4 cup soy sauce
2 T. sugar
1 tsp. sesame oil
1 scallion, thinly sliced
2 tsp. grated peeled ginger root
1/4 - 1/2 tsp. crushed red pepper flakes


Mix all ingredients in small bowl. 
Store in airtight container in refrigerator.
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