China Moon Ginger Dipping Sauce

Course : Dips
Serves: 1
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1 cup pickled ginger juice -- from
1 pieces pickled ginger recipe
1/4 cup Japanese rice vinegar -- plus
2 tablespoons -- unseasoned
2 tablespoons sugar
1 tablespoon soy sauce
1 medium green onions -- thinly sliced into rings -- tops included
1 medium jalapeno chile -- thinly sliced rings

Preparation / Directions:

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. Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp

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