(University of Arizona)
Story behind this Recipe:
Goes well with hot and sour cucumbers.
1 cup soy (superior = aged if possible)
1 cup white vinegar
1 cup sesame pate (not Tahini of course)
1 cup diced scallions
1 cup shredded fresh ginger
1 tbsp oil
1 tsp sugar
1 tsp lemon juice (optional)
1 tsp hot pepper oil
1/2 tsp of salt
Bunch of chopped fresh coriander, or dried coriander flakes.
Blend soy, vinegar, sesame paste, ginger together (with food processor or blender). Heat oil in saucepan, when hot pour in blended mix, stir vigorously to emulsify, turn off heat. Add sugar, lemon, pepper oil, salt, to taste. Sauce can be thinned with milk stirred in.
Add coriander flakes to mixture or use fresh coriander as plenteous garnish on noodles, chicken or snake. I recommend oiling main ingredient with a tbsp of dark sesame oil.
Options: double oil and precook in it, hot pepper flakes and/or star anise (remove anise before proceeding). Some people actually like the sauce with peanut butter substituted for sesame paste: in that case use 3/4 part peanut butter and 1/4 part dark sesame oil in blended mixture.