• Yield: 3/4 cup, doubles easily

  • Time: 5 minutes, plus time for onions to sit prep, 5 minutes cooking, 10 minutes total

Good with most fish, meats, poultry and vegetables, even the non-Chinese baked potato.

Loosely inspired by Fuschia Dunlop’s book on Sichuan cuisine, Land of Plenty. Liberties taken with regional traditions are Lynne’s, not hers. There should be a tingle of chile to this sauce.


  • 1-1/2-inch piece fresh ginger, minced

  • 2 large garlic cloves, minced

  • 3 tablespoons soy sauce (Kikkoman is a personal choice)

  • 1-1/2 tablespoons Shanxi vinegar, or balsamic vinegar

  • 2 teaspoons rice wine, or dry sherry

  • 2 tablespoons sugar

  • 2 tablespoons canola oil

  • 1/2 teaspoon hot red pepper flakes, or to taste

  • 2 tablespoons Vietnamese Chile sauce (Ingredients should read Chile Garlic, Sugar, Salt and Vinegar)


Blend all the ingredients together and serve at room temperature.

From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.

Sally Swift
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.
Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.