9 tablespoons coconut aminos
6 tablespoons rice wine vinegar
1 tablespoon hot sauce
Juice from 3 tablespoons grated, fresh ginger
1 teaspoon minced garlic
In a medium bowl, mix all ingredients together, stirring until thoroughly combined.
Store any leftover in an airtight container in the refrigerator for up to 1 week. Can be also be used with the Asian Steak Salad and Shrimp Pad Thai from the cookbook.