Note: I've halved the quantities and tweaked the ingredients slightly.
Whisk together the following ingredients. The sauce should keep in the fridge for up to two weeks.
2 1/2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp chili sauce (I used sambal oelek)
1 tbsp sugar
1 tbsp sesame oil
1/2" chunk of ginger, minced
2 garlic cloves, minced
1/2 tsp chili flakes
2 tbsp vegetable oil
(By the way, this is a banana bread pudding with creme anglaise.)
And finally, the March cookie of the month. Solid!