Monday, August 31, 2009

Soy Dressing (and salad)

We had egg rolls for dinner the other night (just frozen ones cooked in the oven - shocking!) and we wanted a salad. Michelle made a lovely salad with lettuce, carrots, sesame seeds, mandarin oranges, and chow mein noodles. However, we needed dressing for the salad and a dipping sauce for the egg rolls. I did a little thinking and came up with a single recipe that worked for both!

Ingredients
  • 1/4 cup soy sauce
  • 1/4 cup sushi vinegar (or 1/4 cup plain rice vinegar plus 1 tablespoon sugar)
  • 1/4 cup salad oil (soybean, peanut, or canola oils work well - not olive oil)
  • 2 tablespoons toasted sesame oil
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon finely grated fresh ginger
  • 2 jerks Worcestershire sauce (about 1/2 teaspoon)
Directions

Wisk all ingredients together in a medium bowl until well combined. Drizzle over salad or use as a dipping sauce for egg rolls, pot stickers, sashimi, etc. You could also use it as a marinade for chicken or beef stir-fry.

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