This recipe calls for Sriracha chili sauce. A general-purpose sauce that originated in southern Thailand, it is used sparingly to add zest to salads, noodle soups and a wide range of other cooked dishes. It is also a table condiment offered at many Southeast Asian restaurants. The bright red-orange sauce is a mixture of ground chilies, tomatoes, vinegar, garlic, salt and sugar.
Prep Time
15 minutes
Cook Time
10 minutes
Servings
10
Ingredients
5 Tbs. rice vinegar
1⁄4 cup light soy sauce
2 Tbs. dark soy sauce
3 Tbs. warm water
1 1⁄2 Tbs. sugar
1 Tbs. Asian sesame oil
1 tsp. Sriracha chili sauce
2 Tbs. peeled and minced fresh ginger
2 tsp. minced garlic
2 tsp. red jalapeño chili or other freshhot red chili, seeded and thinly sliced on thediagonal
Directions
In a small, nonaluminum bowl, whisk together the vinegar, light and dark soy sauces, warm water, sugar, sesame oil and chili sauce until the sugar dissolves. Stir in the ginger, garlic and chili. Use immediately, or cover and refrigerate for up to 2 days. Makes about 1 1⁄4 cups.
Adapted from
Williams-Sonoma Collection Series,
Asian,
by Farina Wong Kingsley
(Simon & Schuster, 2003).
