GGS (Garlic, Ginger, and Shallot) Dressing
This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups.
Yield: makes 1 3/4 Cups
- 1 cup rice vinegar
- 1⁄4 cup sugar
- 1⁄4 cup water
- 8 cloves garlic, minced
- 1 shallot, minced
- 1 (5″ piece) ginger, peeled and minced
- Simmer rice vinegar with sugar and water for 2 minutes. Stir in garlic cloves, shallot, and ginger; let cool. Chill up to 1 month.