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Name: Asian Five-Spice Vinegar
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 16
Cuisine: American
Ingredients: 1 c Rice vinegar; 1 ts Coriander seeds; 1 ts Cloves; 1 ts Pink peppercorns; 1 ts Broken star anise pieces; 1 ts Minced peeled fresh ginger; 1 Lemon; 5 Cilantro sprigs

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INGREDIENTS

1 c Rice vinegar
1 ts Coriander seeds
1 ts Cloves
1 ts Pink peppercorns
1 ts Broken star anise pieces
1 ts Minced peeled fresh ginger
1 Lemon
5 Cilantro sprigs

Servings

INSTRUCTIONS

1. 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. 2. 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,

NOTES

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Asian Five-Spice Vinegar

1 c Rice vinegar
1 ts Coriander seeds
1 ts Cloves
1 ts Pink peppercorns
1 ts Broken star anise pieces
1 ts Minced peeled fresh ginger
1 Lemon
5 Cilantro sprigs

1. 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.    2. 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 <kitpath@earthlink.net> on Oct 01,  1998,

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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 16 Servings

Calories: 5
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 14mg		0 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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