2 teaspoons vegatable oil (try substituting sesame oil)
2 medium garlic cloves, minced or pressed (about 2 teaspoons)
1 tablespoon minced fresh ginger (try grated)
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1/4 cup water
1 teaspoon sesame oil
1 medium scallion, white and light green parts, sliced thin
Heat vegatable oil in small skillet over high heat. Add ginger and
garlic, cook till fragrant, about 1 minute.
Reduce heat to medium low and add soy, mirin, vinegar, and water.
Simmer until slightly syrupy, 4-6 minutes. Serve with scallion.