The selection of rice vinegars in an Asian market is astonishing. There are three basic types--red, white and black.
The black vinegar called for in this recipe is similar to balsamic vinegar. It’s made from sweet rice, and although still acidic, it is slightly sweet and smoky. It is usually used in dipping sauces and stir-fries.
As with most Chinese recipes, most of the work here is preparation. Once everything is measured and chopped, dinner can be on the table in about five