Ginger Chile Dipping Sauce
This dipping sauce is perfect to accompany dumplings, grilled shrimp or chicken kebabs. Either pour the sauce into a bowl and set it on a tray accompanying them, or divide the sauce among 2 to 4 small bowls to set at each place.
Recipe from Monk Fruit In The Raw
2 tablespoons fresh lime juice
2 tablespoons reduced sodium soy sauce
2 teaspoons grated ginger
1/8 teaspoon red pepper flakes
2 packets Monk Fruit In The Raw™
Pinch of salt, optional
Place the lime juice, soy sauce, ginger, and pepper flakes in a small saucepan. Add 1 cup water. Bring to a boil over medium-high heat and cook until the sauce is reduced to 3/4 cup. Off the heat, stir in the Monk Fruit In The Raw™. Cool the sauce to room temperature before using. This sauce keeps, tightly covered in the refrigerator, for 3 days.