Recipe for China Moon Ginger Dipping Sauce


1 cup pickled ginger juice; from cm pickled ginger r
1/4 cup japanese rice vinegar; plus 2 tbs., unseasoned
2 tablespoon sugar
1 tablespoon soy sauce

1 green onions; thinly sliced rings, top
1 fresno chili; thinly sliced rings


Makes 1 1/2 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.

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