Pour oils into a heavy bottom saucepan. Add ginger and garlic; cook over medium heat until light brown (add more oil if necessary). Add green onions and Chinese parsley, let ingredients caramelize and begin to dehydrate. Add in shoyu, water and sugar. Bring to a boil, then turn off heat. Cool to room temperature and refrigerate to allow flavors to develop. Strain out solids, if desired, and use over steamed fish or vegetables, tofu, salads, or used in stir fry. Makes about 2 1/2 cups.
Approximate Nutrient Analysis per Tablespoon serving:
20 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 200 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 0 g protein