INGREDIENTS

• 1 tsp garlic, grated
• 1 tsp ginger, grated
• 1 spring coriander, coarsely chopped
• 1 tsp rice vinegar
• 2 tsp gluten-free soy sauce
• 2 tbsp coconut aminos
• 1-2 tsp chilli oil
• ¼ tsp dried chilli flakes

METHOD

1. Combine all the ingredients in a bowl and mix well.
2. Sauce will keep for 2-3 weeks in a jar when stored it in the fridge.
3. Serve with soy sauce on your dumplings or with your veggies.

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