NUTRITION INFORMATION: Amount for Entire Recipe: Calories: 105, Total Fat 4.7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 4027mg, Total Carbohydrate: 6.5g, Dietary Fiber: 1g, Sugar: 2g, Protein 8g
- I typically use Lee Kum Kee’s Premium Soy Sauce, which has a little added sugar to balance out the saltiness of the soy sauce. If you taste the dipping sauce and think it is too salty, dilute it with 2 or 3 tablespoons of filtered water and taste. You can also add 1/2 teaspoon of sugar to see if it balances out the flavors more.
- SUBSTITUTION: You can substitute Zhenjiang vinegar with rice vinegar. Rice vinegar is much more tangy than Zhenjiang vinegar, so I would start with 2 tablespoons or rice vinegar and add more if you want the sauce to be tangier.
- I like using a microplane zester to grate my garlic and ginger. If you don’t have one, you can mince both the garlic and ginger.