I was wanting to use those bean sprouts before they went bad, was thinking Asian salad of some sort. Deploying my awesome Google skilz in a search for an Asian salad dressing I ran across this recipe. It makes way more than I really wanted so I winged the proportions: Used 1/3 cup of vegetable oil, and scaled the rest of the liquids from that. Did go relatively heavy on the ginger. Didn’t want to open a can of tomato paste for just a dab so I used a squirt of ketchup. Used a half of a shallot left over from yesterday instead of the onion. It was good as it stood, but what’s cooking if you can’t wing it, eh? Added some sweetener and a splash of mirin, and that helped it. Still…decided to add some lime juice. Added a scant tablespoon and WOW! Heh, Maybe I just didn’t add enough lemon juice the first time.
Oh, the salad: Hover the mouse pointer over the pic for the ingredients. As always here, click the pic for bigger. Hmm…new tag line: Click the Pic!