Asian Spicy Dipping Sauce for Vegetables

I call it an Asian spicy dipping sauce because it has the taste of Chinese, Korean, Thai, and Vietnamese in it. It’s one of my creation that I stormed up from playing with my sauces! My husband and I love dipping vegetables in this sauce and eat with steamed jasmine rice.  I’m a meat lover and this sauce gotta be good enough for this mama to sit down and eat with rice and a plate of green veggies without any meat!

Ingredients for sauce:

1 Tbsp minced garlic

1.5 Tbsp minced lemongrass

*1/4 tsp homemade Thai chili paste

1 Tbsp Thai Pantai shrimp paste

1 Tbsp Vietnamse mam ruoc

1.5 Tbsp light brown sugar

1 Tbsp Lee Kum Kee oyster sauce

1 Tbsp Korean Red chili paste with vinegar

2 Tbsp water

1 Tbsp oil

*To make homemade Thai chili paste, my mom taught me to blend one part Thai chilie peppers with 1/3 part vinegar. I use my smoothie blender and make one jar each year. Store it in the fridge and can be kept for a year+. Thai chillies must be washed and sun dried (no moisture) before use to avoid molding.

Vegetables used with this sauce for this recipe:

steamed okras

cooked Chinese yu choy or Vietnamese cai ngot

Thai cucumber


1. Mince the garlic, lemongrass, and chili paste and put it together in one little bowl.  Put the rest of the other ingredients except for the oil in another bowl.  (I had the ingredients layout on a dish just for pictures.)

2.  Heat up a small skillet with 1 Tbsp of oil.  Once hot, toss in the minced lemongrass, garlic, and the chili paste. Stir it around on high heat until the garlic and lemongrass seemed toasted.

3.  Add in the other ingredients from the other bowl including the water.

4.  Turn to medium high heat, stir until the sauce thickens to your perference.  Transfer into a bowl and serve with rice and vegetables such as steamed okras, cai ngot (yu choy), and raw cucumbers.  This sauce is great with cai lan, boy choy, cauliflower, and cabbage too!

This is how I lightly cook my Asian greens instead of steaming it.  For example is this bunch of cai ngot (yu choy). I wash the greens, cut it into thirds, and then cook it in a deep pan with high heat without oil or any seasoning.  The pan must be very hot before you can put the greens in.  Remember to stir or flip the leaves from the bottom of the pan over constantly so to cook the greens evenly. It’s so much faster and more convenient than blanching or steaming vegetables.

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