Moo's Hot Black Bean Dipping Sauce

Moo sent this recipe with the following note: This is excellent. And it keeps in the refrigerator for 2 weeks.

1 pint olive oil
1/2 cup dried red chili flakes
2/3 cup fermented black beans
2/3 cup Tientsin preserved Chinese vegetables
1/4 cup Mainland preserved cabbage
1 T fresh garlic, minced
1 T fresh ginger, minced
1/2 cup scallions, minced
1 T sherry
1/2 cup soy sauce
1/2 cup cilantro, minced

Heat olive oil in your wok. One at a time and in the order listed, add all the ingredients except the cilantro. Mix thoroughly between ingredients. Take care not to let ingredients boil over. Once you are satisfied that ingredients are well infused, remove from head. Add cilantro. Cool and store in refrigerator.

Moo's Lemon Soy Dipping Sauce

Another of Moo's palate pleaser dipping sauces. This one is perfect for Japanese dumplings like gyoza and for tempura.

1/2 cup soy sauce
1/4 cup lemon juice
2 T Mirin
3 T water
2 T rice vinegar
1 T bonito flakes

Combine all ingredients in sauce pan, cover and steep for 2-3 hours. Strain and serve.

Coriander Dipping Sauce

Moo loved to create her own special dipping sauces for her many original Asian dishes. She felt this one was a real palate pleaser.

In a small bowl, combine the following ingredients:
1/4 cup soy sauce (I prefer low salt)
2 T scallion tops, minced
1 1/2 T rice wine
1 1/2 T Chinese black vinegar
1 1/2 T sugar
1 T fresh coriander leaves, minced
2 t. sesame oil
2 t. fresh ginger, peeled and finely minced
2 t. fresh garlic, finely minced
1 1/2 t. hot chili oil

Stir ingredients until sugar is fully dissolved.