2 tsp/10 ml soy sauce
2 tsp/10 ml water
1 whole spring onion, chopped
1/2 tsp/2.5ml sesame oil
¼ tsp/1.5ml hot pepper chilli oil
1 garlic clove, finely chopped
1/4 tsp/1.5ml ground black pepper
6fl oz/175mi peanut oil
2 1/2 tbsp/38ml rice wine vinegar
makes 1 cup/250 ml/ 8 fl oz
1-Put the soy sauce, water, spring onion, sesame oil, hot pepper oil, garlic and black pepper in a
jar with a tightly fitting lid. Cover and shake until the ingredients are blended.
2-Add the peanut oil to the jar, cover tightly and shake again. Let the mixture stand for 2
minutes.
3-Add the vinegar to the jar. Cover tightly and shake well again. Pour over the salad
immediately.
2 tsp/10 ml water
1 whole spring onion, chopped
1/2 tsp/2.5ml sesame oil
¼ tsp/1.5ml hot pepper chilli oil
1 garlic clove, finely chopped
1/4 tsp/1.5ml ground black pepper
6fl oz/175mi peanut oil
2 1/2 tbsp/38ml rice wine vinegar
makes 1 cup/250 ml/ 8 fl oz
1-Put the soy sauce, water, spring onion, sesame oil, hot pepper oil, garlic and black pepper in a
jar with a tightly fitting lid. Cover and shake until the ingredients are blended.
2-Add the peanut oil to the jar, cover tightly and shake again. Let the mixture stand for 2
minutes.
3-Add the vinegar to the jar. Cover tightly and shake well again. Pour over the salad
immediately.
