April Blomgren - Chinese Cookbook: 58 Recipes You Can Make at Home!

Chinese dishes are actually famous all around the world. They are looked upon as more fattening and lacking in spices. Authentic Chinese dishes favor mostly vegetables, rice, and soybeans, while

Soy sauce

Indeed, light soy sauce, dark soy sauce, and regular soy sauce are all made from fermented soybeans. Light soy sauce is lighter in color though stronger in terms of saltiness. Dark soy sauce has been fermented for a longer duration. It is less salty, slightly sweet, and has a rich caramel color. Regular soy sauce is somewhat in between light and dark sauces.

Cooking Oil

Peanut oil is used for its added fragrance. It has a taste that complements most Chinese dishes and a high smoke point, making it perfect for stir-frying. Low in saturated fats and high in unsaturated fats, peanut oil is very heart-healthy.

Corn and soy oil can also be used.

Sesame oil is used to add flavor rather than frying and is usually drizzled over dishes before serving.

Ginger, garlic, and scallions (spring onion)

These are used fresh in various forms whole, crushed, grated, or chopped. They are used for flavor and to remove odours as well as for their medicinal benefits.

Five-spice Powder

A combination of fennel, peppercorns, star anise, cinnamon, and cloves

Rice Vinegar

This is what is traditionally used in Chinese recipes. It can be either white or black. It does add a distinct flavor to Asian dishes.

Oyster Sauce

A rich, thick, brown sauce made from oysters and soy sauce adds flavor to many dishes.

Cornstarch

Commonly mixed in water and used for thickening sauces. A slurry of cornstarch and water is usually added to simmering ingredients to arrive at the right amount of sauce to coat the ingredients. Its also used to make crispy coatings for fried meats, vegetables, and seafood.

Salt

Salt is highly valued in Chinese cooking. It brings all flavors to life. (Which is why some doctors forbid Chinese food for patients who need to watch their sodium intake.)

Rice Wine or Shaoxing

Made from fermented glutinous rice, it adds a nice flavor to dishes. Rice wine is used in marinating and braising. Its flavor is somewhat similar to dry sherry. It is added by pouring around the rim of the wok when stir-frying for quicker dispersion of alcohol and better flavor. It is also mixed with spices and soy sauce for making sauces or marinades. Substitutes are dry sherry and sake. If you use mirin, add a tsp of sugar for every tbsp of mirin.

Chicken Stock Granules or chicken bouillon powder

Its useful for adding a touch of flavor to cooked vegetables. It's essentially dehydrated chicken stock, but with additional seasonings. The flavor is less intense than bouillon cubes.

Dried Shiitake Mushrooms

Dried shiitake mushrooms add deep, savory flavor to Chinese dishes. Easily available at all Asian markets and some grocery stores, they can be stored in your pantry for months, if not years. Use whole mushrooms as the star ingredient in a dish or slice them into thin strips to add depth. Only soak them in a bowl of water overnight, or a pinch, boil them for about 20 minutes to soften.

Shallots

Shallots are a bit like red onion, but sweeter and milder in flavor, with a slight garlic hint. They make a good substitute for onion. In Asia, crispy fried shallots are a popular condiment or garnish.

Cilantro

Cilantro adds fresh, bright flavor to a dish. Because of its strong fragrance, it is seldom used as an actual ingredient but commonly used as a garnish.