1 1/2 tsp. canola oil
3 tsp. loose green tea
2 tsp. minced ginger
3 cloves garlic, minced
1 1/2 green onions, minced (green part only)
4 1/2 Tbsp. low sodium soy sauce
3 Tbsp. soy milk
3 Tbsp. fresh lemon juice
3 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
In a small saucepan, heat the canola oil. Add the green tea leaves and cook, stirring, until the tea is fragrant and crispy, about 10 or 20 seconds. Combine the remaining ingredients in a small bowl. Stir in the green tea and oil. Cover and let the flavors blend in the refrigerator for 30 minutes or up to a week.
Use in recipes or serve with steamed dumplings or spring rolls.
Makes about 3/4 cup. Nutrition information per 1/3 of the recipe.