<I><B>Editor's note:</B> The recipe and introductory text below are from </I><A HREF="http://www.ecookbooks.com/products.html?affiliateID=16283&item=04486"target="_new">Simply Ming</a><I> by Ming Tsai. It's part of a menu he created for Epicurious's <a href="/features/winedinedonate">Wine.Dine.Donate</a> program.<BR><BR></I> This is a great dipping sauce for all dim sum — pot stickers, shu mai, spring rolls, scallion pancakes, to name a few — but it's also good with any fried goodie, like chicken fingers. You can and should adjust the heat to suit your palate. Though the dip lasts about a week in a fridge, it's so easily prepared that I recommend you make just as much as you need when you need it.
- add 1 teaspoon sesame oil
- add 2 tablespoons sambal
- add 1/2 cup soy sauce
- add 1/2 cup rice wine vinegar
- In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
- Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon.