Recipe(tried): Ginger and shallot oil, Black vinegar and ginger sauce, Bean paste sauce

Three dipping sauces

Ginger and shallot oil
the ginger and shallot oil is very good on boiled and fried dish, and a great dressing for grilled scallop salad.

50 ml peanut oil
2 dried chilies
3 spring onions, white part, with 2 cm of green left on, finely sliced
1 large knob ginger, finely diced
2 garlic cloves
15 ml shaohsing wine
15 ml rice vinegar
2 T. sea salt
2 T. caster sugar

Heat the oil in a wok and fry the chilies until they blacken. Discard the chilies and allow the oil to cool.. in a mortar and pestle crush all the other ingredients lightly. As the oil cools ad to the mortar and mix well. Leave for a little while to allow the flavors to marry.

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Black vinegar and ginger sauce
You will find the black vinegar and ginger sauce easy to make but very effective on boiled meats.

100ml Chinese black rice vinegar
2 large knobs ginger, finely diced

mix the diced ginger with the vinegar , and allow stand for 1 hour before serving.

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Bean paste sauce
The beat paste sauce can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

30 ml peanut oil
4 spring onions, sliced into rounds
2 large knobs ginger, finely diced
3 cloves garlic, finely diced
2 red chilies, sliced
60 ml bean paste
60 ml
shaohsing wine
60 ml rice vinegar
4 T. crushed yellow rock sugar

in a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chilies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.