Black Vinegar uses/ideas, please.
I've had a bottle of black vinegar in my pantry since, I think, last Christmas and have no idea what to do with it. I love different vinegars, but don't even know it's origin. Can I assume it's soy based?
Is it similar to anything else, like balsamic.
I am not a very experienced cook with chinese/oriental cooking, as most of it's too hot (peppers tear my stomach apart) for my palette. And cannot stand the taste of 5 spices or cloves. They give me a headache. (I do love garlic & ginger though, with no ill effects)
Any suggestions would be great. Thanks.
Although I have not made it in a long time, I have a great recipe for Shanghai-style sweet and sour ribs that uses black vinegar.
3 lbs sweet & sour cut spare ribs (cut into 1.5" pieces)
1/2 C sugar
1/2 C black vinegar
1 T dark soy sauce
In a large roasting pan, scatter rib pieces in a single layer. Bake at 450F until well-browned, about 30 minutes, stirring two or three times to ensure even browning. (This step is a LOT neater than deep-frying the rib pieces!) Remove ribs from pan and drain well on paper towels.
In a 10- to 12-inch frying pan (or wok), mix sugar, vinegar, and soy sauce. Bring to boil over high heat. Reduce heat, and simmer until the sauce is reduced to about half a cup. Toss ribs in the sauce until well coated. Sprinkle salt to taste.
You could use it as seasoning in a dumpling soup. Find some frozen dumplings/wontons/gyoza that you like and cook them according to the package directions (in boiling water). Boil some additional water and add a tablespoon or two of the black vinegar, along with a little soy sauce and/or sesame oil, to taste. Add the dumplings to the seasoned water and voila, you've made dumpling soup. You can add some veggies, too, if you want: thin strips of carrot andfresh spinach will cook quickly in the liquid.