Instructions: Note:
( I used "pink", thinly sliced sweet pickled ginger).

Place the sugar and water into a saucepan. Bring to a boil and boil until the sugar is completely dissolved. The mixture will be hot at this point. I added the pickled ginger at this point. Let the mixture cool to room temperature.

Pour in the rice wine vinegar (I only had the seasoned-which is sweet-probably would be better off using the unseasoned). Add the vinegar and taste. Keep adding vinegar until its as tart/sweet as you like. If the dressing is too strong, add a little water and taste. Keep adding the water until its what you remember from your favorite Chinese restaurant. Refrigerate overnight to let the flavors blend.

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