Tangy Ginger Sauce Recipe

Tangy Ginger Sauce

from Richard Wong's Modern Asian Flavors

Ingredients:

1/2 cup apple cider vinegar
7 tablespoons sugar
1 teaspoon soy sauce
1/4 cup very finely minced peeled fresh ginger

Makes about 1 cup

This and many other wonderful
recipes may be found
in Richard Wong's
Modern Asian Flavors
from Chronicle Books

This is a variation on our family's dipping sauce for steamed, fresh crab Its clean, tart-and-sweet flavor enhances the crab's sweet meatiness. It is one of the first sauces I created for my company, chinablue. Tangy Ginger Sauce is great as a dressing the greens or fruit salads, to pour over vegetables, or to marinate salmon, or as a sauce for steamed, grilled, or baked fish. The sauce gives flavor to simple stir-fry dishes when added for the last few minutes of cooking. The flavor is a great inspiration for desserts as well. The recipe may he doubled.

Heat the vinegar, sugar, and soy sauce together in a small pan just until the sugar has melted. Pour the mixture into a bowl, add the ginger, stir well, and refrigerate until cold. The sauce will keep, tightly covered, for several days in the refrigerator.