What to do with black Chinese vinegar?

[Louise]

I imagined something unusual and delicious could be made with it, but it's been squatting unused in the back of the pantry since forever. Meat, vegetables, seafood, I have no food restrictions. Help me make something delicious.

[vicki_vale]

Make a classic dipping sauce for dumplings with 1/2 vinegar, 1/2 soy, a pinch of fresh cilantro leaves and a tiny asian chili pepper cut-up.

[scoooter5]

I have some on hand to make Kung-Pao Shrimp from a Cook's Illustrated recipe. I don't think I've used it in anything else that I know of.

[ChefGirl412]

I have a previous post entitled Black Vinegar ???
http://www.chowhound.com/topics/365615

[Pei]

It's more of a condiment to be added after cooking than something to put into a dish, IMO. The dumpling dipping sauce idea is great, as is pouring a spoonful in hot and sour soup or other gooey, dark Chinese soups.

[Hungry Celeste]

Get yourself a copy of Fuschia Dunlop's sichuan cookbook....it's an essential ingredient in sichuan cooking.

[HLing]

I've been using my ChinKiang Black Vinegar in my Chicken Adobo with chicken thighs, and even turkey thigh.

For use as dipping sauce, if you have a good tasting black vinegar, you don't need much except some very finely shredded fresh ginger.

[arifa]

nooodles on here gave me a really quick, tasty, and healthy recipe for black vinegar noodles. i love it and make it often. (thank you, nooodles!) you can find it here:

http://www.chowhound.com/topics/28046...

[Pei]

Oh wow, I totally forgot about that post! Thanks for referring back to it. And FYI, I'm the former nooodles, posting now under my real name. Happy eating!

[Kagemusha]

For starters, pour it out and get new if it's as old as you say.It's cheap and widely available--Gold Plum from Nanjing is a good brand.Better brands like this have stale dates and it doesn't age well. Another vote for Dunlop's excellent Sichuan cookbook--no excuses for not making credible DIY Sichuan dishes if you're in the GTA with its huge Chinese food resources. Can't wait for her new Hunan book!

[Louise]

GTA?

[sel]

The Hunanese (sp?) book has been out for a while!

http://www.amazon.com/Revolutionary-C...

[nyfoodjoe]

It is the equivilent to balsamic vinegar in Italian cuisine

[zorgclyde]

A splash of vinegar at the end is typical in a lot of fish-style sauce (or fish fragrant) dishes, or in any fish dish in general.
I use it in noodles that have heavy sauce: peanut noodles, sesame noodles, sha char sauce...
think of it as the final balancing act, like the way other cuisines would use lemon, chinese use dark vinegar

[ZenMaster_Flash]

Chinese Eggplant cooked with chilis, garlic, ginger, soy and Black Vinegar is delish'

[sel]

I just watched Martin Yan cook that during his show where he visits Sichuan.