Wet Wet Sauce (Asian Dipping Sauce)

This mild to medium sauce is so addictive and it can go on anything!  I like to put it on rangoons, potstickers, Asian dumplings and eggrolls.  You could also put it on rice, ramen noodles, chicken, fish, eggs, cottage cheese and vegetables.  The possibilities are endless.

3 green onions, white parts only, thinly sliced

2 TBS minced garlic 

1 1/2 TBS minced ginger

3 TBS Korean chili flakes or crushed red pepper

1 1/2 tsp sesame seeds

1 TBS sesame oil

2/3 cup neutral vegetable oil (avocado, canola or grapeseed)

1/4 cup soy sauce 

1 1/2 TBS oyster sauce

3 TBS rice vinegar

Add green onions, garlic, ginger, chili flakes, sesame seeds and sesame oil to a heat-safe bowl with plenty of room to add more ingredients.

Heat neutral vegetable oil over medium-high heat in a small saucepan until hot, about 5 minutes.

Carefully, pour the hot oil over onion mixture.  It will bubble up, so pour slowly.  

Once the bubbling stops, stir the mixture and allow to cool slightly.

Stir in soy sauce, oyster sauce and rice vinegar.  Transfer mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use. This will keep for several weeks in the refrigerator.

Makes 1 1/2 cups

Source:  allrecipes.com

Janice