This dressing and marinade can be used on chicken salad and also works perfectly for wok cooking and add enormously to flavor of stir-fries of all types.

1/2 c. rice wine vinegar
3 tbsp. dark sesame oil
1 tbsp. reduced-sodium soy sauce
1 (6 oz.) can (3/4 c.) frozen unsweetened pineapple juice concentrate, undiluted
2 tsp. chopped peeled ginger
1 garlic clove, chopped (1 tsp.)
1/8 tsp. crushed red pepper flakes

Combine all ingredients in blender and mix well. Refrigerate in tightly covered container. Mix well before each use.

Makes 1 1/2 cups.