Soy-Ginger Sauce


1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon ginger root; peeled, julienned

Doak ginger root in ice water.

Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to 1 week in the refrigerator, without the gingerroot. Add the gingerroot when ready to serve.

Source: Sara Moulton

3/4 cup

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