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Recipe Name: Asian Five-spice Vinegar Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 16

1 Cup(s) Rice vinegar
1 Teaspoon(s) Coriander seeds
1 Teaspoon(s) Whole cloves
1 Teaspoon(s) Broken star anise pieces
1 Teaspoon(s) Minced peeled fresh ginger
1 Lemon
1 Teaspoon(s) Pink peppercorns
5 Cilantro sprigs
Combine first 5 ingredients in a nonaluminum saucepan; simmer over low
heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed
jar; cover and let stand for 2 weeks in a cool, dark place, gently
shaking jar occasionally. Strain the vinegar mixture through a
cheesecloth lined sieve into a glass measure or medium bowl; discard
solids. Cut 1 strip from rind of lemon; cut into very thin slices to
equal 1 teaspoon. Pour vinegar into a decorative bottle; add pink
peppercorns, lemon rind strips, and cilantro. Seal with a cork or
other airtight lid; store in a cool, dark place. Yield: 1 cup.
~(Edited by Pat Hanneman 10/01/98)- Notes: Try this vinegar in Thai
and Chinese stirfries or noodle dishes that call for plain rice
vinegar; or as a marinade for cucumbers. Recipe from "Cooking Class:
The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of
The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light
Sep98 Posted to EAT-LF Digest by Pat Hanneman <>
on Oct 01, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.7mg
Potassium: 117.9mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: <1g
Protein: <1g

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