Black Vinegar Dipping Sauce Recipes

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BLACK VINEGAR DIPPING SAUCE



Black Vinegar Dipping Sauce image

This is a versatile Black Vinegar Dipping Sauce you can use on traditional scallion pancakes or use to as a dip for gyoza or spring rolls. Whip it up in minutes and serve right away or store, refrigerated for up to a week.

Yield 1/2 cup

Number Of Ingredients 5

2 tablespoons Chinese black vinegar
2 tablespoons oyster sauce
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon chili oil
1 teaspoon toasted sesame seeds (optional)

Steps:

  • Whisk all the ingredients together in a small bowl. Set aside until it's time to use. If you want to make it ahead and store it for a few days omit the sesame seeds and sprinkle them on right before use. Store refrigerated.

RIBS WITH BLACK VINEGAR SAUCE



Ribs with Black Vinegar Sauce image

Provided by Cecilia Au-Yang

Categories     Fry     Picnic     Dinner     Vinegar     Beef Rib     Tailgating     Poker/Game Night     Gourmet     Dairy Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 11

2 pounds pork spareribs, cut into individual ribs
1/4 cup cornstarch
About 12 cups peanut or vegetable oil for frying, divided
4 garlic cloves, thinly sliced
1 medium shallot, thinly sliced
2 tablespoons very thin matchsticks of peeled ginger
1/2 cup packed light brown sugar
2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
1/3 cup reduced-sodium chicken broth
1/3 cup Chinese black vinegar
1/3 cup reduced-sodium soy sauce

Steps:

  • Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
  • Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
  • Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
  • Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
  • Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.

BEEF GYOZA WITH BLACK VINEGAR DIPPING SAUCE



Beef Gyoza With Black Vinegar Dipping Sauce image

I always ordered the chicken gyoza in Wagamama London - little parcels of meat with a crisp base - yummo. Don't stress too much if you can't find the black vinegar, just make up your own sauce with soy etc. We use 'gow gee wrappers' here, but RZ didn't recognise that. They are small circular wrappers.

Provided by Aunty Dotty

Categories     Japanese

Time 30m

Yield 18 Dumplings

Number Of Ingredients 11

200 g ground beef
1 tablespoon tamari or 1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons peanut oil
2 teaspoons ginger, grated
1/2 cup chives or 1/2 cup spring onion, finely chopped
1 1/2 cups Chinese cabbage, shredded and blanched
18 dumpling wrappers
2 tablespoons chinese black vinegar
2 tablespoons tamari or 2 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

  • Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
  • Mix beef, tamari, oils, ginger, chives and cabbage.
  • Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
  • Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
  • Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
  • Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
  • Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.

Nutrition Facts : Calories 134.2, Fat 3.7, SaturatedFat 1, Cholesterol 10.4, Sodium 358.6, Carbohydrate 19.1, Fiber 0.7, Sugar 0.2, Protein 5.7

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