Tamari-Ginger Sauce

- 1/2 cup tamari

- 1/2 cup water

- 1 Tbs dry sherry or Chinese rice wine

- 1 Tbs grated ginger (I use lots more!)

- 1 small clove garlic, crushed  ( I use about 3 cloves)

- 1/2 cup minced scallions

- 2 tsp sesame oil

- 2 tsp dark vinegar

- 2 tsp sugar

- Whisk together & let stand for 15 min.  It keeps well refrigerated.  Good also as a dipping sauce, marinade, etc.

 - CSA Member Jack Dalton usually adds fish sauce or other stuff and do the corn starch trick if I want it thicker. Do your own variations!