Rice-Wine Vinegar Sauce
From EatingWell: July/August 1995
Japanese rice-wine vinegar is preferred for its delicate flavor. Serve with spring rolls or tossed in a grain and vegetable salad.
- 3/4 cup rice-wine vinegar
- 1/3 cup strong-brewed black tea
- 1 1/2 tablespoons chile-garlic sauce, or more to taste
- 4 cloves garlic, very finely chopped
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground pepper
- Shake together all the ingredients in a screw-top jar until the sugar has dissolved.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Per 2-tablespoon serving: 13 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 144 mg sodium; 3 mg potassium.
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- Preparation/ Technique
- Ease of Preparation
- Total Time
- 15 minutes or less
- July/August 1995