Asian Infused Soy Sauce

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I keep a jar of this in the fridge to have on hand and use it in almost all my asian recipes. it will make a great dipping sauce for dumplings (wontons) when mixed with a little balsamic vinegar and some mirin. sometimes i add chilli, but we don't always want chilli in our dinners so i'd rather add it later. a simple stirfry sauce can be made with this, add some fresh coriander and a sliced chilli and some oyster sauce. a jar kept in the fridge will keep for weeks- if you don't use it before then! adjust flavours to taste. tamari, dark and light soys can be used. australian measurements (1 t = 4 tsp)

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Steps

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Add the garlic and ginger to the soy sauce in a sealable jar.

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Put the lid on and shake.

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Taste the mix to see if you would like more ginger and / or garlic.

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Adjust to taste.

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Put the lid on and keep in the fridge.

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Shake before using.

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Flavours will infuse the sauce as time goes on.

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Ingredients

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soy sauce, garlic cloves, ginger