Spicy Soy Sauce
"This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months."
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 1⁄4 cup rice vinegar
- 3 tablespoons chili paste with garlic
- 2 tablespoons fresh gingerroot, peeled and grated
- 1 cup soy sauce
- 1⁄2 cup sesame oil
directions
- In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
- Whisk in the oil until sauce is combined well.
- Transfer the sauce to a bottle.
- Shake sauce well before using.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
