Ingredients10 m servings 26
- Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.
Per Serving: 26 calories; 0.1 6.1 0.3 0 231 Full nutrition
ReviewsRead all reviews 8
Great flavor. Very thin sauce if made by the recipe (probably good for a salad dressing). I made as directed then put in a saucepan and thickened with cornstarch to make a dipping sauce. It w...
We thought this was delicious! It is a bit of a sweeter sauce, so be sure to keep that in mind. I used this for a dipping sauce for steamed buns, and that was a nice pairing. I will def be using...
Based on other reviews I made this without the water, thinking I would add as much as needed. I felt like it was perfect without! I added mine to just barely cooked through chicken & veggies, si...
Excellent. Used it as a dip for spring rolls. Left out the water resulting in a thick full bodied flavor. A real hit. Definitely a keeper and one to share with others.
Perfect for egg rolls, quick and easy. Had only vegetable oil on hand, added a hint of peanut butter with it. Little grayed Ginger and garlic, delicious!
Subbed Splenda for sugar and doubled the batch. Added 1 1/2 tsp cornstarch & brought mixture to a boil to thicken. Very tasty and can be used as a dipping sauce (potstickers, raw vegetables), ...