Sponsored By
Asian Dressing
Food Management Staff
November 1, 2006
1 Min Read
FM Staff
YIELD: 3 CUPS (ABOUT)
3⁄4 cup fresh grated ginger
31⁄2 Tbsps. Garlic chili sauce (available in Asian markets)
3⁄4 cup soy sauce
1 1⁄3 cups rice wine vinegar
1⁄2 cup dark toasted sesame oil
Whisk all together and enjoy on any salad, grilled fish
or chicken dish.
Liz Walkowicz, Executive Chef, Mullen Agency
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