There’s a whole world of vinegar out there. Here are the essential varieties for pickles, pan sauces, and more.

Use a gluten-free tamari in place of the soy sauce; 1 tablespoon rice vinegar and 1 1/2 teaspoons balsamic vinegar in place of the Chinkiang (black) vinegar, which is usually fermented with grains ...

1½ tablespoons Chinkiang vinegar (Chinese black vinegar), plus more as needed* Cooked rice, for serving In a seasoned wok or large (12-inch) skillet over high heat, heat the oil until shimmering.

For Yao Jin, an associate professor of supply chain management at Miami University, that something is a certain kind of black vinegar. “The vinegar that I bought is Chinkiang.

Replace Chinkiang vinegar (which is typically grain-fermented) with 1 tablespoon rice vinegar plus 1½ teaspoons balsamic vinegar. Substitute chili crisp or sambal oelek for the doubanjiang ...

Eat Voraciously Celery takes the spotlight for a change in this beef stir-fry The oft-maligned vegetable brings flavor and crunch to this adaptable, speedy meal.

Rice vinegar: To balance out all the saltiness in soy sauce, you need rice vinegar or Chinese black vinegar. While both are made of fermented rice, rice vinegar (get the unseasoned kind) is more ...

For chinkiang (black) vinegar, use malt vinegar. For shichimi togarashi, use crushed red pepper flakes or Aleppo pepper, combined with a touch of black pepper. Vegan? Use nondairy butter.

Adding black rice (Chinkiang) vinegar with its distinct umami earthiness and a drizzle of crispy chili oil create a real winner.

Candy Hom, the founder of dumpling pop-up Soupbelly, shared her recipe for Sichuan stir-fried shredded potatoes. She created the recipe over 10 years ago after eating the dish at a restaurant in ...

Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen. When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut ...

Prawn noodles offer it; they sit half submerged in a mix burning with soy sauce, chinkiang vinegar and chilli oil.