Hot and Sour Dipping Sauce or Dressing.
Chilli Ginger Hot & Sour Dressing
Dressing
Chopped garlic & coriander.
2Tbs finely chopped coriander with stems
5cm piece of ginger cut into thin strips
2Tbs finely sliced spring onions
2 garlic cloves finely chopped
1 large red chili finely sliced
Batons of fresh ginger.
2 ½Tbs light soy sauce
Finely sliced red chilli for a little colour.
1Tbs brown rice vinegar
1tsp brown sugar
1tsp sesame oil
4Tbs peanut oil
Chopped garlic & coriander.
2Tbs finely chopped coriander with stems
5cm piece of ginger cut into thin strips
2Tbs finely sliced spring onions
2 garlic cloves finely chopped
1 large red chili finely sliced
Batons of fresh ginger.
2 ½Tbs light soy sauce
Finely sliced red chilli for a little colour.
1Tbs brown rice vinegar
1tsp brown sugar
1tsp sesame oil
4Tbs peanut oil
Combine all of the ingredients except the peanut oil in a heatproof bowl.
Add the soy sauce.
Heat the peanut oil in a small heavy-based pan until the surface shimmers slightly, then carefully pour it over the ingredients in the bowl.
Soft brown treacle sugar adds a nice caramel flavour to the sauce.
The peanut oil sizzles as you add it to the sauce and releases all the aromas of the ingredients – is absolutely heavenly.
Give the dressing a good stir once you add the peanut oil.
Arrange your chicken/ fish/ lamb or beef on a serving platter sliced at an angle and spoon over the sauce then serve.
Add the soy sauce.
Heat the peanut oil in a small heavy-based pan until the surface shimmers slightly, then carefully pour it over the ingredients in the bowl.
Soft brown treacle sugar adds a nice caramel flavour to the sauce.
The peanut oil sizzles as you add it to the sauce and releases all the aromas of the ingredients – is absolutely heavenly.
Give the dressing a good stir once you add the peanut oil.
Arrange your chicken/ fish/ lamb or beef on a serving platter sliced at an angle and spoon over the sauce then serve.
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