---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Chinese, Ethnic
       Yield: 1 servings
 -------------------------BARB DAY-------------------------
       1 c  Pickled ginger juice; from
            - CM Pickled Ginger recipe
     1/4 c  Japanese rice vinegar; plus
            - 2 tbs., unseasoned
       2 tb Sugar
       1 tb Soy sauce
            Green onions; thinly sliced
            - rings, tops included
            Fresno chili; thinly sliced
            - rings
      Makes 1 1/2 cups.
      Heat the pickled ginger juice, rice vinegar, and
   sugar in a small non aluminum saucepan over low heat,
   stirring until the sugar dissolves. Add the soy sauce
   and let cool to room temperature.
      When serving, garnish the sauce bowls with the
   garnishes for color and heat.
      Store, refrigerated, in a clean glass jar.  Shake
   well before using.
      Source: China Moon Restaurant, San Francisco, Ca,
   by Barbara Tropp