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
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)