This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups. This recipe first appeared in our 2015 SAVEUR 100.
- 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.