Type what you have

Ingredients

• ✓ white vinegar
• duck
• cinnamon
• ginger
• nutmeg
• white pepper
• clove
• soy sauce
• honey
• green onion
• plum jam
• chutney
• sugar
• orange
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse duck inside and out; pat dry. Cut off tail and discard.
3. 3 Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.
4. 4 Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.
5. 5 Cut 1 green onion in half and tuck it inside cavity.
6. 6 Cover and refrigerate duck for at least 2 hours or up to overnight.
7. 7 Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
8. 8 Lift duck with two large spoons to drain juices and green onion.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
10. 10 Roast duck in the preheated oven for 30 minutes.
11. 11 Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
12. 12 Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
13. 13 Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
14. 14 Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

By Allison

Ingredients

• ✓ white vinegar
• vegetable oil
• chicken breast
• carrot
• garlic
• ginger
• shallot
• bell pepper
• pineapple chunk
• water
• soy sauce
• cornstarch
• red pepper flakes

Instructions

1. 1 Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. 2 Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

By Jennifer Landry

Ingredients

• ✓ white vinegar
• white wine
• soy sauce
• sesame oil
• cornstarch
• water
• chicken breast
• hot chile paste
• brown sugar
• water chestnut
• peanut
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.
3. 3 Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4. 4 Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
5. 5 Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
6. 6 Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.

By Arlena

Ingredients

• ✓ white vinegar
• vegetable oil
• cornstarch
• salt
• garlic powder
• five-spice powder
• chicken breast
• orange juice
• water
• coconut aminos
• cornstarch
• sugar
• garlic
• ginger

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil.
2. 2 Combine cornstarch, salt, garlic powder, and Chinese five-spice powder in a bowl. Toss chicken in the mixture to coat and shake off excess.
3. 3 Saute coated chicken in the hot oil in the pressure cooker pot until golden brown, about 10 minutes. Remove chicken and allow to drain on a baking sheet lined with paper towels. Clean out the pressure cooker pot.
4. 4 Turn pressure cooker on again and select Saute function. Combine orange juice, water, vinegar, coconut aminos, cornstarch, sugar, garlic, and ginger in the pot and cook, whisking regularly, until thickened, 5 to 10 minutes. Add cooked chicken and toss to coat.

By thedailygourmet

Ingredients

• ✓ white vinegar
• water
• pineapple chunk
• white sugar
• orange food color
• cornstarch
• self-rising flour
• vegetable oil
• cornstarch
• egg
• salt
• white pepper
• chicken breast
• vegetable oil
• green bell pepper

Instructions

1. 1 Combine 1 ½ cups water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan over medium heat; bring to a boil. Set aside.
2. 2 Whisk ¼ cup cornstarch and ¼ cup water together in a small bowl until smooth; stir into sauce, stirring continuously, until slightly thickened.
3. 3 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in remaining 1 ½ cups water to make a thick batter.
4. 4 Add chicken pieces; stir until well coated.
5. 5 Heat 1 quart oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden, about 10 minutes; transfer to paper towels to drain.
6. 6 Layer bell peppers, pineapple chunks, and chicken pieces on a platter; pour hot sweet and sour sauce over top.
7. 7 Serve hot and enjoy!

By LINDAHU

Ingredients

• ✓ white vinegar
• vegetable oil
• egg
• cornstarch
• cornstarch
• chicken thigh
• white sugar
• rice vinegar
• sherry
• soy sauce
• garlic
• vegetable oil
• red chile pepper
• ginger

Instructions

1. 1 Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
3. 3 Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
5. 5 Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
6. 6 Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

By Deb K

Ingredients

• ✓ white vinegar
• ketchup
• oyster sauce
• soy sauce
• cornstarch
• white sugar
• water
• sesame oil
• ginger root
• green onion
• vegetable oil
• baking powder
• all-purpose flour
• black pepper
• salt
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
3. 3 Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
4. 4 Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
5. 5 Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.

By Mel

Ingredients

• ✓ white vinegar
• green onion
• garlic
• pineapple
• cayenne pepper
• green bell pepper
• peanut oil
• potato starch
• egg
• red food coloring
• potato starch
• salt
• white sugar
• ketchup
• water
• pork loin
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ white vinegar
• sesame oil
• lychee
• scallion
• green chile pepper
• vegetable oil
• cornstarch
• oil
• cornstarch
• soy sauce
• tomato paste
• white sugar
• water
• pork tenderloin
• sichuan peppercorn
• salt
• cornstarch
• rice wine
• soy sauce
• egg yolk

Instructions

1. 1 Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
2. 2 Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
3. 3 Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
4. 4 Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
5. 5 Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.

By betty

Ingredients

• ✓ white vinegar
• bacon
• onion
• green bean

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

By Casey

Ingredients

• ✓ white vinegar
• horseradish root
• sugar
• salt

Instructions

1. 1 Combine horseradish, vinegar, sugar, and salt in the bowl of a food processor or blender; pulse until blended. Carefully remove the cover of the processor or blender, keeping your face away from the container.
2. 2 Cover and store horseradish in the refrigerator for up to one month.

By BOOK_WORM

Ingredients

• ✓ white vinegar
• firm tofu
• lemon
• olive oil
• salt

Instructions

1. 1 Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

By stefani

Ingredients

• ✓ white vinegar
• chicken breast
• salt
• apricot preserves
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
3. 3 Remove cover and bake for 10 more minutes.

By Marsha Timblin

Ingredients

• ✓ white vinegar
• water
• seafood seasoning
• shrimp

Instructions

1. 1 Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
2. 2 Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

By Karen Schroeder Caselli

Ingredients

• ✓ white vinegar
• egg
• onion
• water
• garlic
• white sugar

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. 2 Place eggs and onion into a 1-quart jar.
3. 3 Combine vinegar, water, garlic, and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool, about 15 minutes.
4. 4 Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.

By Gisele

Ingredients

• ✓ white vinegar
• water
• white sugar
• tomato paste
• pineapple tidbit
• cornstarch

Instructions

1. 1 In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

By myrite

Ingredients

• ✓ white vinegar
• cabbage
• salt
• white sugar

Instructions

1. 1 Place cabbage in a large bowl; sprinkle with salt and stir to distribute. Set aside for 20 minutes, tossing with hands every few minutes.
2. 2 Drain excess water from cabbage. Stir in vinegar and sugar; mix well. Cover the bowl; refrigerate for 24 hours.

By SCGOATS

Ingredients

• ✓ white vinegar
• onion
• soy sauce
• hot chile pepper

Instructions

1. 1 Stir together onion, soy sauce, chile peppers, and vinegar in a small bowl until well combined.

By tjimmo

Ingredients

• ✓ white vinegar
• pork loin roast
• butter
• maple syrup
• cornstarch
• brown sugar

Instructions

1. 1 Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
3. 3 Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

By missdixie

Ingredients

• ✓ white vinegar
• milk
• saltine cracker crumb
• pheasant breast
• canola oil

Instructions

1. 1 Combine milk and vinegar in a shallow bowl. Place cracker crumbs in another shallow bowl. Dip pheasant slices in milk mixture, then press into cracker crumbs until both sides coated.
2. 2 Heat oil in a large skillet over medium-high heat. Add pheasant; cook until golden, about 5 minutes per side. Drain on paper towels.

By KATHYKOEHN

Ingredients

• ✓ white vinegar
• ground beef
• tomato soup
• brown sugar
• worcestershire sauce
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.

By KG

Ingredients

• ✓ white vinegar
• cucumber
• salt
• red onion
• water
• white sugar
• dill

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ white vinegar
• ham steak
• brown sugar
• maple syrup
• dijon mustard
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
2. 2 Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
3. 3 Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

By Chriss Pooler

Ingredients

• ✓ white vinegar
• mustard
• white sugar
• soy sauce
• ketchup
• water
• chicken

Instructions

1. 1 In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.
2. 2 Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear.

By CCLady

Ingredients

• ✓ white vinegar
• beet
• white sugar
• cornstarch
• salt

Instructions

1. 1 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

By Shearyah Hawkins

Ingredients

• ✓ white vinegar
• beer
• seafood seasoning
• salt
• blue crab

Instructions

1. 1 Combine beer, vinegar, ½ cup seafood seasoning, and salt in a large stockpot over high heat; bring to a strong simmer.
2. 2 Carefully place each crab upside-down and stick a knife through the shell just behind the mouth right before cooking.
3. 3 Fit a screen over simmering beer mixture; layer crabs on the screen.
4. 4 Cover the pot; steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle crabs with remaining ¼ cup seafood seasoning before serving.

By Steve A

Ingredients

• ✓ white vinegar
• vegetable oil
• blueberry
• balsamic vinegar
• honey

Instructions

1. 1 Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

By FAIRUZAH

Ingredients

• ✓ white vinegar
• grape jelly
• paprika
• mustard powder
• brown sugar
• sweet chili sauce
• water
• ham
• sandwich bun

Instructions

1. 1 Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
2. 2 Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
3. 3 The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
4. 4 Spoon the ham onto sandwich buns to serve.

By PJ's kitchen

Ingredients

• ✓ white vinegar
• onion
• ketchup
• brown sugar
• mustard
• salt
• pepper
• chicken breast

Instructions

1. 1 Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange chicken in the baking dish. Pour sauce over the chicken.
4. 4 Bake 25 minutes in the preheated oven, or until chicken juices run clear.

By Margie Eagles

Ingredients

• ✓ white vinegar
• beefsteak tomato
• olive oil
• salt
• pepper

Instructions

1. 1 Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.
2. 2 Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.

By Junoir Chef