All Purpose Chinese Vinaigrette for Cold Vegetable Dishes

Ingredients

• For the Seasoning Oil:
• 1 teaspoon whole Sichuan peppercorns, reddish husks only and stems and black seeds discarded
• 1 dried chile, such as tianjin, stemmed
• 1 bay leaf
• 1/2 star anise pod
• 1 cup (225g) neutral-flavored oil, such as peanut, canola, soybean, or vegetable
• 1 scallion (25g), ends trimmed cut into 1-inch segments
• 1/2 large (1 3/4-ounce; 50g) shallot, thinly sliced
• 1/2-inch knob fresh ginger (about 1/2 ounce; 15g), peeled and sliced thinly into coins
• 4 medium cloves garlic (about 3/4 ounce; 20g), smashed
• For the Vinaigrette:
• 3 tablespoons (45ml) Chinese light soy sauce
• 1 tablespoon (12g) granulated sugar
• 1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar
• 3 tablespoons (45ml) Seasoning Oil

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