Categories: Sauces, Chinese 
      Yield: 1 servings 
  
----------------------------------BARB DAY---------------------------------- 
      1 c  Pickled ginger juice; from               - 2 tbs., unseasoned 
           - CM Pickled Ginger recipe          2 tb Sugar 
    1/4 c  Japanese rice vinegar; plus         1 tb Soy sauce 
 
---------------------------------GARNISHES--------------------------------- 
           Green onions; thinly sliced              Fresno chili; thinly sliced 
           - rings, tops included                   - rings 
  
     Makes 1 1/2 cups. 
     Heat the pickled ginger juice, rice vinegar, and sugar in a small non 
  aluminum saucepan over low heat, stirring until the sugar dissolves. Add 
  the soy sauce and let cool to room temperature. 
     When serving, garnish the sauce bowls with the garnishes for color and 
  heat. 
     Store, refrigerated, in a clean glass jar.  Shake well before using. 
   
     Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp