Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
I Can’t Stop Feeding My Neighbor
Cooks Well Under Pressure
Triple Chocolate Mousse
A Better Way to Travel