The first time I made this sauce, we dipped blanced green beans in it and I loved it as a dipping sauce for green beans. The next time, we dipped shrimp in it and I think it is a nice spin on cocktail sauce that you could provide as an option or as an appetizer for an Asian inspried meal. This time, I served it over shrimp, broccoli, and whole wheat couscous and it was great as a meal! It is a little spicy, so tone it down if you don't care too much for spice. You can always add spice later but it's pretty difficult to tone down the spice after the fact!
Spicy Garlic Sauce3 tbsp soy sauce (low sodium preferred)
1 tbsp rice wine vinegar
2 tsp sugar
3 cloves garlic, minced
2 tbsp fresh grated ginger (I forgot this one time and it was still great)
1 tbsp oil (sesame, vegetable, olive)
2 tsp chili sauce (Rooster sauce!)
2 tsp cornstarch, dissolved in 4 tsp cold water (I dissolved it in about 3 Tbsp instead)
Combine everything but the cornstarch slurry in a small saucepan. Bring to a boil, then reduce to simmer for two minutes. Stir in the slurry, then return to simmer until it's thick enough to coat the back of a spoon.
from Stephanie Cooks and Can You Stay for Dinner