The Everything Chinese Cookbook (8 page)

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon minced ginger

2 teaspoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons dark soy sauce

Combine all the ingredients.

Storing Homemade Dips

Unlike their store-bought counterparts, homemade dipping sauces have a relatively short life span. Store them in a sealed container in the refrigerator, and use within a few days. Waiting a few hours or even overnight (refrigerated) before using a sauce gives the flavors a chance to blend.

2 tablespoons soy sauce

2 teaspoons rice vinegar

1 teaspoon grated ginger

A few drops sesame oil (about
teaspoon)

Combine all the ingredients.

Worcestershire Sauce

It may have been invented by two British chemists in the 1800s, but Worcestershire sauce wouldn't be the same without an Asian influence. The secret ingredient in Worcestershire sauce is tamarind, an acid-tasting fruit that gives many Thai sauces their sharp bite. Today, Worcestershire sauce makes a frequent appearance in Chinese dipping sauces.

Yields about
cup

The clean flavor of ginger gives this dressing a sharp bite. Use as a dip with Chinese dumplings such as Gow Gees (page 45).

3 tablespoons soy sauce

2 teaspoons rice vinegar

¼ teaspoon minced ginger

Combine all the ingredients in a small bowl.

4 tablespoons salad oil

2 tablespoons black rice vinegar

2 teaspoons soy sauce

½ teaspoon sugar

A few drops sesame oil

Combine all the ingredients in a jar and shake to mix thoroughly. Drizzle over the salad.

If the local grocery store doesn't carry a certain ingredient, and there is no Asian market nearby, try the Internet. Several online grocery stores carry a broad range of Asian ingredients and cooking equipment. Just be sure to check out availability and shipping rates for your area before ordering.

¼ cup rice vinegar

4 tablespoons sugar

1½ teaspoons chili sauce, or to taste

1 teaspoon cornstarch mixed with 4 teaspoons water

1. In a small saucepan, bring the rice vinegar, sugar, and chili sauce to a boil.
   
2. Add the cornstarch-and-water mixture, stirring vigorously to thicken.
   

3 jalapeno peppers

¼ red bell pepper

¼ cup rice vinegar

4 tablespoons sugar

1 teaspoon cornstarch

4 teaspoons water

1. Cut the jalapeno peppers in half lengthwise. Remove the seeds and chop. Wash the red bell pepper and cut into squares.
   
2. Process the rice vinegar, sugar, jalapeno peppers, and red pepper in a blender or food processor.
   
3. In a small saucepan, bring the liquid to a boil. As it simmers for a few minutes, mix the cornstarch and water.
   
4. Stir in the cornstarch mixture, until the sauce thickens.
   

Yields
cup

This dip will give a burning sensation in the back of your mouth, but without the sweating and watery eyes associated with hotter peppers.