This is a really simple ginger sauce for potstickers, steamed dumplings, and pretty much all the Asian etcetera, etceteras.
I’m making my honey a big Asian meal tomorrow after I paint a couple ceilings.
The menu thus far is looking like Egg Drop Soup, Potstickers and Garlic Chicken on stir fried rice.
I went ahead and rocked out some prep work tonight, so I could toss the whole meal together quickly while paint dries.
I’m sleepy AF, so I will get this sauce show on the road.
I’m going to attempt a scheduled post, so let me know if ya see this thing around 11 on 4/23.
What You Need:
1/3 c soy sauce
1/4 c rice wine vinegar
1 tbsp brown sugar
1/2 tsp finely grated ginger root
2 cloves garlic, chopped
Sriracha, pepper flakes or chili garlic sauce, to taste
Thinly sliced green onions
What You Do:
Ok. I know I don’t really need to drop any knowledge for this simple task, right??
Whip it, Cookers. Whip it good. All that shit.
Now let it chill for a few hours or overnight to get them flavors melding together.
I have to steep my bedtime cocktail of peppermint and chamomile vanilla tea.
Sweet Dreams, Dolls. I’ll get the soup and entree portion of this Asian extravaganza out tomorrow as it unfolds.
Until then, much love or “Fēicháng xǐhuān.”