From: firstname.lastname@example.org (Elizabeth Willey) Date: 1 Sep 93 17:58:52 Colleen Fong, of still-lamented Colleen's Chinese Cuisine in Cambridge, Mass., taught a cooking class during a few January IAP's at MIT. Here is her sauce for "swans" (suan la chow show), which also goes extremely well on potstickers: 2 tablespoons dark soy sauce* 4 tablespoons water 1 teaspoon vinegar (white) 1 tablespoon chopped garlic 1/2 tablespoon minced FRESH ginger 1 teaspoon hot oil or hot oil paste** dash of white pepper Combine the ingredients. Make sauce a day ahead of time to allow flavors to blend. You can mince scallions finely on top of it before using it to dip ravs. If you want to double the portion, DO NOT ADD additional garlic, ginger, or hot oil. *Dark soy sauce can be purchased in Chinese grocery stores. Read the label---it contains molasses or sugar. It is darker and less salty than regular soy sauce. If you cannot find any, use regular soy sauce with a little bit of sugar. **To make hot oil, sprinkle a few drops of salt onto 1 teaspoon of ground red (cayenne) pepper (in a heatproof dish like Pyrex!) and set aside. Heat 1 tablesppon of cooking oil in a pan and pour it over the powder. This can also be purchased in Chinese groceries, but it isn't as good as home-made. Store extra hot oil in a clean jar. After it settles, the top layer is called hot oil and the bottom part is called hot oil paste.
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