Title: China Moon Ginger Dipping Sauce
Categories: Sauce Chinese
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
Ma	kes	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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