I made J. Kenji Lopez-Alt’s Soy and Fragrant Oil Dipping Sauce to go along with the Peel-and-Eat Shrimp with Garlic, Scallions, and Chiles that I made this past week.

No new ingredients needed for this recipe. The technique involved pouring hot oil over aromatics, which is something I’ve done with some other Chinese dishes.

The sauce is delicious. It was the best part of the shrimp dish, and I look forward to trying it with dumplings and other dishes.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.