Lucy Waverman - Cantonese Dressing

Home

Cantonese Dressing

This excellent dressing can also be used as a dip or a seasoning for stir fries, in which case the oil should be used for frying and the rest of the sauce added afterward.

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon oyster sauce

Pinch dry mustard

2 teaspoons sugar

½ teaspoon chopped ginger

½ teaspoon chopped garlic

1/3 cup vegetable oil

1 tablespoon sesame oil

Combine rice vinegar, soy sauce, oyster sauce, mustard, sugar, ginger and garlic in a tall container. Use an immersion blender to blend in vegetable oil and sesame oil until emulsified. Makes about ¾ cup dressing.

Follow Lucy on Twitter

Here is a list of Lucy's upcoming events:

October 13: Lucy will be in Kitchener for "What's Cooking, Good Looking?" a fundraiser for the local chapter of CHW, Canada's leading Jewish women's philanthropic organization. Join Lucy for a cooking demo, book signing and foodie conversation at 6:30pm. The Museum, 10 King St. W., doors open at 6pm. Advance tickets $45; at the door $50. For more info follow @chwwhatscooking on Twitter.

September 5-11: Lucy has been invited by the Canadian Embassy in Korea to represent Canada at the C-20, an event showcasing the international culture and cuisine of the G-20 countries, held in Seoul, Korea.

November 19-23: Lucy will be in Barbados attending its first ever "Food & Wine and Rum Festival" (in partnerships with Travel + Leisure and Food & Wine magazines). Cooking demonstrations will be presented by Canada's own, Ricardo Lavirree, as well as Tom Colicchio, Marcus Samuelsson and Ming Tsai.