Ingredients
Method
In small bowl, combine 1/4 cup canola oil, 3 tbsp sodium-reduced soy sauce, 1 tbsp each rice vinegar and liquid honey, 2 tsp grated fresh ginger, 1/2 tsp toasted sesame oil and 1 clove garlic, finely chopped. Season with pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1/2 cup.
