1 cup Granulated sugar
1 cup Water
1/4 cup Rice Wine Vinegar (or to taste)
Water (you’ll have to add a LITTLE, taste, then add more)
To taste Sweet Pickled Ginger, as much as you like ( I used “pink”, thinly
sliced sweet pickled ginger, but I’m wondering if the “red” unsweetened
wouldn’t be better).

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 it’s as tart/sweet as you like. If the
dressing is too strong, add a little water and taste. Keep adding the water
until it’s what you remember from your favorite Chinese restaurant. Refrigerate
overnight to let the flavors blend.