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Hoisin Ginger Dressing


4 inch piece fresh ginger, peeled
2 Tbls. rice-wine vingegar
2 Tbls. hoisin sauce
2 scallions, chopped
1/4 Cup Grated ginger on the smallest holes of a box grater.

To extract the juice, press the grated ginger in a fine sieve set over a small bowl or squeeze it in a piece of cheesecloth. You should have about 1 Tbls ginger juice. Discard the pulp. Stir vinegar and hoisin sauce into the ginger juice. The sauce can be made up to three days in advance; store, covered, in the refrigerator. Pour the dressing over hot or room temperature asparagus. Garnish with chopped scallions just before serving.

Makes about 1/3 cup.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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