I'm just beginning to dabble in Asian cooking -- I bought my first packet of bean threads last week, started with something simple, and followed the recipe for the dressing exactly, with good quality ingredients. The result -- under-whelming. Edible, but cloying. The Friend is visiting again soon - he's in West Africa; I'm in the Middle East -- and we're both craving good Asian food, but neither of us can find a work-related reason to meet in Singapore. My spice drawer is loaded with Indian, Mediterranean, and American spices and seasonings, and a jar of 5-spice powder. I haven't a clue how to correct the seasoning in Asian recipes, though. Suggestions?
¼ cup soy sauce
1 tablespoon rice vinegar
3 tablespoons Asian sesame oil
2 teaspoons sugar
2 teaspoons peeled and minced fresh ginger
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.