Editor's note: The recipe and introductory text below are from Simply Ming by Ming Tsai. It's part of a menu he created for Epicurious's Wine.Dine.Donate program.

　　This is a great dipping sauce for all dim sum — pot stickers, shu mai, spring rolls, scallion pancakes, to name a few — but it's also good with any fried goodie, like chicken fingers. You can and should adjust the heat to suit your palate. Though the dip lasts about a week in a fridge, it's so easily prepared that I recommend you make just as much as you need when you need it.

Ingredients

　　2 tablespoons sambal

　　1/2 cup rice wine vinegar

　　1/2 cup soy sauce

　　1 teaspoon sesame oil

Step 1

Step 2