Serves: 5
Total Calories: 62
1. Combine sugar, soy sauce and vinegar.
2. Gradually stir in oil to blend. Pour over cold vegetables.
VARIATIONS:
* For the vinegar, use wine vinegar or substitute lemon juice to taste.
* For the peanut oil, substitute 1 teaspoon sherry and a few drops of sesame oil.
* In step 1, add either 1 or 2 slices fresh ginger root, or 1 or 2 garlic cloves, minced. Or add 1/2 teaspoon powdered mustard and 1/4 teaspoon paprika.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Soy-Vinegar Dressing recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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