Sweet, salty, and rich, this delicately flavored condiment unites and enhances the flavors of Cantonese steamed rice rolls (pages 156 to 160). It comes together quickly and tastes great, especially if flavorful cold-pressed peanut oil, the kind sold at Chinese markets, is used. If you use canola oil, add a dash of sesame oil for nuttiness.

Ingredients

　　1 tablespoon sugar

　　1 1/2 tablespoons light (regular) soy sauce

　　1 1/2 teaspoons dark soy sauce

　　1/4 cup water

　　1 tablespoon peanut oil or canola

　　Dash of sesame oil (optional)

　　Combine the sugar, light and dark soy sauces, water, and oil in a small saucepan. If using canola oil, add a dash of sesame oil. Bring to a boil over medium heat, stir to make sure the sugar has dissolved, then remove from the heat. Transfer to a heatproof bowl and set aside to cool completely before using. The sauce can be prepared up to 2 days in advance, covered, and left at room temperature.

　　Cooks' Note

　　It is customary to liberally drizzle this sauce onto the rice rolls to flavor them. Expect the sauce to pool at the bottom of the plate when you do so. If you want to hold back, pour some onto the plated rolls, serve the rest on the side, and invite guests to help themselves.

　　Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More © 2009 by Andrea Nguyen, Ten Speed Press.Buy the full book from Amazon or from Bookshop.