More commonly, you get the ginger and then pour in black vinegar-also known as Chinkiang
vinegar, which is aged in the manner of a balsamic vinegar.
INGREDIENTS: 1tbsp rapeseed oil, plus 1tsp 300g purple aubergine, sliced into 1cm x 3cm strips 1 red chilli, deseeded and finely sliced 1tbsp Shaohsing rice wine or dry sherry For the sauce: 1tsp smooth peanut butter 1tbsp chilli bean paste 1tsp sesame paste, such as tahini 2tbsp low-sodium light soy sauce 1tbsp Chinkiang
black rice vinegar or balsamic vinegar 1tbsp cornflour 50ml cold water For the garnish and to serve: 1 spring onion, finely sliced 1tsp toasted sesame seeds Wheat flour noodles or steamed jasmine rice METHOD: 1.
The secret of this colour palette and consistency is the Chinkiang
Vinegar made with fermented glutinous rice.
(29) Spirit-filled missionaries in China described similar struggles at a home for "destitute children" in Chinkiang
INGREDIENTS: 600g/1lb 5oz pork ribs, chopped into 3 to 4cm lengths groundnut oil for shallow-frying sea salt and ground white pepper 1 spring onion, sliced, to garnish For the marinade: 2 garlic cloves, finely chopped 2 tablespoons yellow bean sauce 1 tablespoon Shaohsing rice wine or dry sherry For the sweet and sour sauce: 2 tablespoons light soy sauce 2 tablespoons Chinkiang
black rice vinegar or balsamic vinegar 1 tablespoon brown sugar METHOD: Put all the ingredients for the marinade into a large bowl and stir to combine.
Chinese black (Chinkiang
) vinegar and Sriracha hot sauce may be used to season each bowl to taste.