For use with appetizers like potstickers, shao mai or egg rolls. This sauce can be made a day ahead and refrigerated overnight.
INGREDIENTS
¼ cup soy sauce
¼ cup rice vinegar , unseasoned
2½ teaspoons granulated sugar
¼ cup water
½ medium scallion , minced
2 TSP finely grated fresh ginger
½ TSP sesame oil
½ TSP chili oil
PREPARATION
Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.
