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1
Mix all ingredients except the green onion until the sugar is completely dissolved. I like to use a hand blender to release the garlic and ginger flavor into the sauce.
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2
For dipping add green onion after the sauce is mixed and omit the cornstarch.
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3
If I am going to use this during a stir fry I add 1 tbsp of cornstarch mixed with 1 tbsp of water for thickening then add the sesame oil at the end of cooking as heat deadens the flavor of the oil.
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4
Variations:
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5
Many types of wine work well with this sauce. Especially those with fruity tones. Add 1/4 cup at a time to taste.
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6
Add the zest and juice from any citrus fruit or combine them. I usually use two smaller fruits (limes, lemons, tangerines) or one large (orange, grapefuit)
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7
Peanut Butter! add about 1/2 - 3/4 cup and pour over rice noodles and some green onion and crushed peanuts to top it
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8
Add some Heat!!
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9
Red pepper flakes are great but you can also use cayenne pepper, any type of fresh hot peppers, Thai curry pastes which come in many colors (green is hottest, red next, then yellow)
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10
I've also used Thai chili sauce.
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11
Want it a little sweeter?
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12
Try adding some mirin (sweetened Japanese wine)
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13
This is great to add spicy variations. If you have added to much heat by mistake this works great reduce the heat and add some sweet flavor.
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14
Here are some I have tried and love:
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15
Orange with cinnamon (1 tsp)
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16
Lemon lime with five spice powder (1 tsp)
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17
tangerine and clove (1/2 tsp)
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18
grapefruit plus extra ginger (2 tbsp)
