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   In this week's Fresh Approach column, I wasn't able to include the recipe for one of my favorite condiments, China Blue Dumpling Sauce. Since it's so wonderful to have on hand, and because it's so easy to assemble (notice I didn't even use the word "cook," because there's hardly any cooking involved), I'm giving you a chance to obtain it here.

   I keep a jar of this zesty condiment in my refrigerator to add instant flavor to Asian-influenced soups and stir-fries, to fire up a marinade, and to zoop up a bowl of left-over rice that often stands in for lunch around here. For years, I used a dumpling sauce from one of my favorite Corvallis Restaurants, China Blue. But the restaurant changed hands and no longer offers the original version. By luck, however, I ran into the former owners one day in a nearby park and they shared the basic ingredients used to make their sauce. With that information, I’ve been able to cobble together my own spicy dumpling sauce

China Blue Dumpling Sauce

Makes about 1-1/3 cups

1/2 cup soy sauce (or Kikkoman’s Tempura Sauce, if you can find it)

1/2 cup plus 1 tablespoon water, divided

1/3 cup cider vinegar

1/3 cup toasted sesame oil

2 tablespoons red pepper flakes

2 teaspoons sugar (omit the sugar if using the Kikkoman Tempura Sauce)

1 tablespoon cornstarch

In a small saucepan, bring the soy sauce, water, cider vinegar, sesame oil, red pepper flakes and sugar to a boil. Reduce the heat and simmer for about 3 minutes; remove from heat.

In a small dish, whisk the corn starch into the remaining 1 tablespoon of water. Scrape that mixture into the sauce, whisking constantly, then return the pot to the burner and stir constantly over medium-high heat until the sauce has thickened and become more translucent; remove from heat. The sauce may be covered and refrigerated where it will keep for many weeks. It also freezes very well. To do so, divide into smaller portions, such as in an ice cube tray and freeze until firm, then pop out and store in a freezer bag or rigid container.