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1995-09-27
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From uuneo!sugar!menudo.uh.edu!nuchat!taronga!arielle Wed Sep 01 22:49:28 CDT 1993
Article: 5762 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!menudo.uh.edu!nuchat!taronga!arielle
From: Joel Finkle <jjfink@skcla.monsanto.com>
Subject: Pot Sticker Dipping Sauce
Message-ID: <1993Sep1.144414.12114@tin.monsanto.com>
Followup-To: poster
Sender: arielle@taronga.com (Stephanie da Silva)
Reply-To: Joel Finkle <jjfink@skcla.monsanto.com>
Organization: Searle R&D
References: <25thjoINN89k@grumpy.symantec.com>
Date: Wed, 1 Sep 1993 14:44:14 GMT
Approved: arielle@taronga.com
Lines: 20
In article <25thjoINN89k@grumpy.symantec.com> Tom Chappell,
chappell@netcom.com writes:
>He had never had what I consider to be the "standard pot
>sticker sauce" (a kind of dark, thin, gingery sauce) until the other day,
>in a restaurant.
Soy sauce and rice wine vinegar in about equal amounts.
To this you can add one or more of the following:
1) Chopped scallions (a must)
2) Grated fresh ginger (a near-must)
3) Crushed garlic (of course)
4) Sesame oil (separates out, but worth it)
5) Hot pepper oil (same issue, you can sometimes find a product that is
both)
--
Joel Finkle
Searle R&D
jjfink@skcla.monsanto.com