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.