Depends on how much you need. If not too much, use apple cider vinegar.
It's probably too late for this answer but I would use rice vinegar, lemon juice that's slightly diluted with water, or white wine vinegar.
For black vinegar, I see balsamic suggested as a substitute.
I second the rice vinegar. I use rice vinegar in my stir frys typically. It makes them a bit tangy without being too acidic. It also mixes with soy sauces perfectly. That's how they make sauce for dumplings.
For stir fry, I usually use rice vinegar or white vinegar, or a combination of. I find rice vinegar too mild sometimes (i.e. for hot and sour dishes) so I add white vinegar.
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