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 Recipe courtesy of: Barb Day, 11 Feb 93 11:20:00 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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