Talk about versatility, this sauce is good on anything, for any purpose. Marinate chicken, fish, pork or beef in it. Stir fry vegetables in it. Spoon it over noodles. Serve as a dipping sauce. You name it, you can use this sauce for it. Yields about 2 cups.
- About ½ pound ginger root, as large a root as possible
- 12 to 16 scallions
- 6 cloves garlic
- 1 cup light soy sauce
- ⅓ cup mirin
- ¼ cup fish sauce
- ⅓ cup white wine vinegar
- ¼ cup sesame oil
- ¼ neutral oil
- Peel and finely mince the ginger; you need 1 cup of minced ginger. Top and tail the scallions then finely slice; you need 3 cups of sliced scallions. Press or finely mince the garlic.
- Combine all ingredients, stir well, and taste for balance. Store in an airtight container as it will stink up your fridge.