The other day I spent a good chunk of my afternoon prepping left over vegetables to do a stir fry with leftover ramen. I ran out of my regular stir fry egg noodles so I decided to use left over fresh Japanese ramen. I learned an important lesson that day. You can't use fresh Japanese ramen, that is meant for soup, in a asdf@#$! stir-fry. The ramen clumped together as I added the liquid marinade and attempted to toss everything together. What I had was an unappetizing ball of ramen. A ramen lollipop if you will. I chucked everything in the trash and cooked up some store-bought pot stickers instead. Hey, if you don't fail, you will never learn. And luckily for me, I fail all the time.
The store-bought pot stickers were not bad. If I hadn't already spent so much time cursing into the wind over the disastrous stir-fry, I would have made my own pot stickers. The particular package of pot stickers I bought had its own dipping sauce. The pot stickers were decent, but the pre-made package of dipping sauce was no bueno. It was so tangy that I couldn't really eat it. A good soy dipping sauce should have a balance of tartness and sweetness. The pre-made sauce also went into the trash as I made my own. Recipe below.
Not only is the soy dipping sauce great for pot stickers, it is also great for dipping vegetables. My favorites are boiled bok choy and okra. Because I cook the sauce, it can be stored in the fridge or at room temperature for eternity... or at least, until I make another disastrous meal and have to resort to frozen pot stickers to save the day.
Pot Sticker Soy Dipping Sauce
Makes 1 Cup
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 1 scallion (slice thinly; separate whites and greens)
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup soy sauce
- 1/3 cup rice wine vinegar
- 1/2 cup water
- 3 tablespoons brown sugar
- In a small sauce pan, heat up seame oil on medium high.
- Add garlic, whites of scallions and red pepper flakes. Gently fry until garlic starts to brown.
- Stir in soy sauce, vinegar, water and sugar. Simmer on lowest heat for 10 minutes.
- Sprinkle with green part of scallion when ready to serve.