Thin Hot & Sour Dressing

This recipe for Chinese salad dressing comes from Henry Chung's Hunan Style Chinese Cookbook. Henry's restaurant, Hunan, on Sansome St in San Francisco is my all-time favorite! The cookbook is long out of print but you may be able to find it through an internet used book site.

• Ready In: 15 mins
• Yields: 1-2 cups

Ingredients

• 3  soy sauce (Kikkoman or a combination of light and dark Chinese soy)
• 4  tablespoons vinegar
• 2  tablespoons  sesame oil
• 1 1⁄2 tablespoons  chinese hot red  hot pepper oil (or sambal oelek)
• 1  teaspoon brown sugar (optional)
• 2  tablespoons  vegetable oil
• 1  tablespoon  minced fresh ginger
• 1  tablespoon  minced garlic
• 1  tablespoon  minced scallion
• 1  tablespoon dry sherry
• 1  tablespoon  minced cilantro (optional)
• 1 -2  cup  chicken stock, as needed
•  salt

Directions

1. Mix all ingredients together, tasting as you go to taste.
2. Serve with shredded cabbage, fresh bean sprouts, etc.