---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINA MOON GINGER DIPPING SAUCE
Categories: Sauces, Chinese, Ethnic
     Yield: 1 servings

-------------------------BARB DAY-------------------------
     1 c  Pickled ginger juice; from
          - CM Pickled Ginger recipe
   1/4 c  Japanese rice vinegar; plus
          - 2 tbs., unseasoned
     2 tb Sugar
     1 tb Soy sauce

-------------------------GARNISHES-------------------------
          Green onions; thinly sliced
          - rings, tops included
          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.

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

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