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
This snickerdoodly plum crumble is the season's grand finale
One Last Summer Dessert
How to Make a Japanese Egg Salad Sandwich
The Genius Weeknight Eggplant Parm We All Need
Boiled Peanuts are the Simple, Salty Snack Southerners Love
New Ways to Refresh Your Home for Fall
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)