Imperial Dipping Sauce

INGREDIENTS

• 1/2 cup rice vinegar
• 1/2 cup soy sauce ( no soy )
• 2 tbsp chili crisp @flybyjing
• 1 to 2 scallions (green onions), finely sliced
• 3 tbsp fresh cilantro, finely chopped
• 2 tsp ginger, grated or finely minced
• 3 cloves garlic, minced
• 3 tbsp sesame oil
• 1 tsp sesame seeds

INSTRUCTIONS

1. Using a microplane or fine grater, mince the garlic and ginger. Finely slice the scallions and chop the cilantro.
2. In a mixing bowl, combine the minced garlic, ginger, scallions, and cilantro. Pour in the rice vinegar and soy sauce for an umami-rich foundation. Add the chili crisp for a kick.
3. Heat the sesame oil until it’s warm but not smoking. Carefully drizzle it into the bowl, the mixture will start to sizzles.
4. Stir the sauce, and let the sauce rest for a few minutes.
5. Sprinkle in the sesame seeds aesthetic and textural contrast.
6. And thats it! This sauce can go with so many dishes, from savory dumplings to crisp egg rolls, charred veggies, and noodles.

CHEF’S NOTES

• Sesame-Free Adaptation: Easily omit the sesame oil and seeds for those with sensitivities without compromising the sauce
• Storage Solutions: store this sauce in a sealed container in the refrigerator for up to a week.
• Culinary Intuition: Feel free to adjust the measurements. Desire more heat? Add extra chili crisp. Crave additional zest? Increase the rice vinegar.