Three Dipping Sauces

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50 ml (3 tablespoons plus 1 teaspoon) peanut oil

2 dried chillies

3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced

1 large knob ginger, finely diced

2 cloves garlic

15 ml (1 tablespoon) shaohsing wine

15 ml (1 tablespoon) rice-wine vinegar

2 tablespoons sea salt

2 tablespoons superfine sugar

100 ml (1/2 cup) Chinese black rice vinegar

2 large knobs ginger, finely diced

30 ml (2 tablespoons) peanut oil

4 spring onions (scallions), sliced into rounds

3 cloves garlic, finely diced

2 red chillies, sliced

60 ml (1/4 cup) bean paste

60 ml (1/4 cup) shaohsing wine

60 ml (1/4 cup) rice-wine vinegar

4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

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