This is the perfect dipping sauce for our Chinese Dumplings or our Vegan Egg Rolls! It is also wonderful to use as a glaze on any Asian recipe!

Ingredients:

• 1/3 c. rice wine vinegar
• 1/3 c. water
• 1/3 c. + 2 T. sugar
• 1 T. rice wine
• 2 tsp. dried chili flakes, or to taste
• 1 1/2 tsp. garlic, minced
• 1 tsp. ginger, finely minced
• 1 tsp. soy sauce or coconut aminos
• 2 tsp. cornstarch

Directions:

1. Combine the rice wine vinegar, water, sugar, rice wine, chili flakes (to taste), ginger & soy sauce in a saucepan.
2. Bring to a gentle boil while stirring to combine everything together.
3. Mix the cornstarch with a little cold water to create a slurry.
4. Slowly pour the slurry into the sauce while stirring continuously.
5. Cook until the sauce thickens.
6. Let it cool completely before using or transferring it to a clean jar.
7. Store in an airtight container in the refrigerator for up to 2 weeks!
8. Stir or shake well before using!