Another one of The Chef’s contributions that is truly Nummy Num Num. I’ve included a a picture of ginger because we recently had to explain to my 27-year-old roommate that yes, ginger is the stuff that looks like tiny, gnarled up potatoes and you do have to peel it first. Sometimes cooking is all hard and stuff!
1 garlic clove
1/4 cup rice vinegar
2 tablespoons peeled fresh ginger
1 tablespoon sesame oil
1 teaspoon grated orange zest
tiny squirt of Sriracha (Thai hot sauce)
1 1/2 tablespoons of soy sauce
1 tablespoon honey
1/2 cup vegetable oil
- Combine all ingredients except vegetable oil in food processor and puree.
- Once mixed add vegetable oil.