Wet Wet Sauce

I optioned for some chili crisp and made the sauce to my own liking.

A treat that comes out of the fridge to brighten veggies, noodles or fish is something that should be in every household. I made a chili crisp sauce before, but that one is different.

If you are a fan of Gyoza or Chinese dumplings, that goes as a dumpling sauce as well.

I used a couple of spring onions, but cut off the dark green part to use up in the next meals. Only the white and light green went in the sauce.

Ingredients for a 250 ml jar:

5 green onions, 2 tbsp minced garlic, 2 tbsp minced ginger, 1 tbsp sesame seeds, 3 tbsp Gochugaru hot pepper flakes

2 tbsp toasted sesame oil

3/4 cup neutral oil -grapeseed oil + 1 tsp Szechuan peppercorns

3 tbsp soy sauce, 2 tbsp oyster sauce

1 tsp sugar, 3 tbsp rice vinegar

Prepare the onions, garlic and ginger and put that in a heat proof bowl. Add sesame seeds and sesame oil, Gochugaru.

In a small pot heat up oil and peppercorn until nearly smoking hot. Pour the hot oil through a metal strainer over the contents on the bowl. Give it a good stir.

Now add the other ingredients and pour in a jar. When it is cold store in the fridge.