Brian Mailman wrote:
> btw, you might think of adding some star anise into the mix.

I like to add thinly sliced green onions and sesame oil.
The local Thai/Chinese restaurant I go to adds chopped corriander (cilantro).

If you want to cut your time down, you could infuse the garlic and ginger
in the vinegar. I don't think it would need to be processed in any way.

Other variations:

Fish sauce.
An anchovy filet.
Chopping the garlic and or ginger.
Whorchestshire sauce. (pardon the spelling)

Lots of variations on type of vinegar and soy sauce.

I prefer to use white wine vinegar and wheat free soy sauce.

Geoff.

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