This was so good. Better than the resturaunt. I halved the recipe. I used regular soy sauce, but 4 cloves of garlic, and 1 teaspoon of ground ginger from the jar. In leiu of the sesame oil and crused red peppers, I used chili paste. It was a great dipping sauce for the pork and shrimp Gyoza, fried won tons, and crab rangoon.
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