This sauce can be served cold or room temperature for dipping and is great warm poured over steamed vegetables.
- 3 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 1½ Tablespoons rice vinegar
- 1 teaspoon toasted sesame seeds
- ⅛ teaspoon sugar
- 1 scallion, finely chopped
- Combine the soy sauce, sesame oil and rice vinegar in a small bowl.
- In a small, heavy, dry skillet over medium heat, add the sesame seeds and stir until they darken a bit. Remove and crush seeds. Add to soy mixture with sugar and scallions.
- This recipe can be doubled or tripled.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.