Thai Sauce

Use for dipping, as a salad or as a cooking sauce.

1 teaspoon canola oil
1 small fresh red chile pepper, minced
2 cloves garlic, minced
¼ cup brewed green tea- we suggest Organic Gunpowder Imperial or Sencha Shizuko
1 tablespoon honey
¼ cup rice vinegar
1 tablespoon fish sauce

Heat the oil in a small saucepan over medium high heat. Add the chile and garlic and sauté until fragrant, about 30 seconds. Add the green tea, honey, vinegar, and fish sauce. Bring to a boil, and remove from heat.

Let the sauce cool. Use immediately or store in a tightly sealed container for up to a week.

Makes 1 cup

Recipe courtesy of Cooking with Green Tea, by Ying Change Compestine.

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Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.

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