I have a bottle of Chinese Black Vinegar. What can I do with this stuff. I’m not crazy about the taste, but there must be something that it goes well with? Any recipes?
I use it as kind of an Asian balsamic. It’s good to toss a bit in a stirfry. It adds a little dimension and flavor to ramen. It’s brilliant mixed in with a little fresh mayonnaise for dipping figs in. It makes nice salad dressings: add some ginger, some chili oil, a little sesame oil, a little honey, a little soy sauce. This also makes a FABULOUS drizzle for grilled fish, specially salmon.
A recent Cook’s Illustrated magazine had a fantastic recipe for Hot & Sour soup that uses Chinese Black Vinegar. Very easy, and very yummy. I think it’s the current version, so you can probably still get the magazine on the newstand.
It is the current issue. They suggest a mix of red wine vinegar and balsamic vinegar as a not-quite-it substitute for those who don’t want to buy the real stuff.