Recipe - China Moon Ginger Dipping Sauce

BARB DAY
1 cup Pickled ginger juice; from
CM Pickled Ginger recipe
One fourth cup Japanese rice vinegar; plus
2 tbs., unseasoned
2 tablespoon Sugar
1 tablespoon Soy sauce

GARNISHES
Green onions; thinly cut or sliced up
rings, tops included
Fresno chili; thinly cut or sliced up
rings

Makes 1 One half 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