This recipe uses a special Asian black vinegar ( chinkiang- is a brand name, there are others), although there is nothing that tastes quite like it you can substitute lemon or lime juice or even coconut vinegar in it's place. It does have a very unique taste and is worth hunting down. For a quicker dinner eat this with blanched noodles. This recipe uses Australian cup measurements: ![b]1 Tablespoon AUS= 20ml or 4 x teaspoons | 1 Tablespoon US = 15 ml or 3 teaspoons.