Asian Five-Spice Vinegar
1 c Rice vinegar
1 t Coriander seeds
1 t Whole cloves
1 t Broken star anise pieces
1 t Minced peeled fresh ginger
1 Lemon
1 t 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.
Notes: Try this vinegar in Thai and Chinese stirfries or noodle
dishes that call for plain rice vinegar; or as a marinade for
cucumbers.
Source of Recipe: "Cooking Class: The Good
Stuff," recipes by Dave DiResta and Joanne Foran |