Reviewer:

JStoddard

	Cooking Level: Intermediate Living In: Albuquerque, New Mexico, USA
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Reviewed: Nov. 20, 2007

Great dipping sauce. We have made this a number of times.

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Reviewer:

Craig

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Fort Myers, Florida, USA
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Reviewed: Apr. 9, 2006

Wonderful! Added 1 teaspoon of sugar, but just great. Really easy (I keep grated ginger in my freezer, so had everything at the ready).

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Reviewer:

I actually used this as a sauce to sautee chicken, mushrooms and scallions in. I steamed asparagus and served it all over whole wheat linguini. I did make a few tweeks, added some lemon juice, seasoned rice vinegar, a little bit of garlic infused and oil and two cloves of garlic. I put it all in my mini food processor and used about a 1/4 of it for the sautee-ing then added the rest right before serving. Next time I would add cornstarch or the like to thicken the sauce up, because it was DELICIOUS!!!! I will make again and again, especially with the mushrooms, asparagus and scallions, perfect combo!

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