rice wine vinegar
ginger -- chopped fine
garlic -- small amt. chopped f
1 scallion -- chop crosswise, not
hot chili oil -- or chili/garlic sauce
Procedures
The sauce that my Chinese friend showed me to make contained these
ingredients. You can play with the ingredients to get the taste and
consistency you want. Use more soysauce than vinegar. You can also put
in a bit of sesame oil if you like. Ming told me she never makes it the
same way twice, and from experience, I see what she means. But it always
tasts good!
