BARB DAY
1 cup Pickled ginger juice, from CM Pickled Ginger recipe
1/4 cup Japanese rice vinegar, plus 2 tbs., unseasoned
2 tbsp Sugar
1 tbsp Soy sauce
GARNISHES
Green onions, thinly sliced rings, tops included
Fresno chili, thinly sliced rings
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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
Recipe courtesy of: Barb Day, 11 Feb 93 11:20:00
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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