Wednesday, July 12, 2006

Chinese Cooking Ingredients

Cooking Oil
Polyunsaturated oils are preferred for Chinese
cooking. Chinese consider peanut oil as being the
most flavoursome, but corn, safflower, and
soya oils are used. Butter, margarine, and
olive oil are never used for Chinese wok cookery.


Bean Sauce
After soy sauce is brewed, the soybean pulp is
removed from the vats and made into several
types of condiments. The first is Bean Sauce,
{sometimes called Brown Bean Sauce or Soybean Condiment).

Use this rich condiment to replace soy sauce
where a thicker gravy is desired. Especially
good used as a marinade for roasted meats.

Sweet Bean Sauce
Use this intriguing sauce along with or in place of
Hoisin sauce for a similar but more subtle flavor.
Mix it with Hot Bean Sauce in Szechuan dishes to
cool things off a bit. Sweet Bean Sauce is also
typically used in Peking style foods.

Hot Bean Sauce
Add to any recipe that yearns for extra zip.
Made from Soy and Kidney Beans, fresh
Szechuan Chilies, Sesame Oil and seasonings,
this spicy condiment offers a delightfully
complex flavor. Our brand has the best balance
of flavors of any SM has tried.

Any unused portion of this or any of the
other sauces can be kept in a jar in the
refrigerator for several months.

Black Bean Garlic Sauce
Savory, ready to use sauce with aromatic black
beans and garlic. Use in stir frys and steamed
dishes. For a simple dish, stir fry some diced
chicken in 1 Tbs. sauce. Add some diced green
and red bell pepper to complete the dish.
You'll like this one for the flavor and convenience.

Black Bean Chili Sauce
Savory fermented soy beans and spicy chilies,
ready to season stir-fried Black Bean Shrimp or
other pungent recipes. Spread it on a fish fillet
and steam for a memorable treat.

Chili Paste With Garlic
A tangy hot bean sauce with an extra shot of
tasty garlic. A bit warmer than Hot Bean Sauce(above).

Hoisin Sauce
A rich brownish red Asian sauce made from
soybean paste, garlic, vinegar, sugar, and spices.
Constantly used in Egg Rolls, Cha Siu (barbecued
pork)and other dishes.

Oyster sauce
A staple condiment of Chinese cooking, this
rich brown sauce is made with oysters, soy sauce,
salt, and spices. The fishy taste abates in
the brewing process. Be aware that cheaper
brands may have MSG and other additives.

Spare Rib Sauce
Ready-to-use sauce makes delicious ribs.
A careful blend of tomatoes, sesame seeds,
rice wine and garlic and exotic seasonings.

Roots or Stems of Plants

Dried root with a distinctive odor and flavor.
Use Minced Garlic or Garlic Chips in stews, and
soups. Garlic Powder can be used in marinades,
or mixed with herbs and rubbed into poultry,
pork, or beef before cook.

Ginger has a slightly biting and hot note.
Its aroma is rich, sweet, warm, and woody.
It is widely used in Chinese cooking.

Straw Mushroom
A delight to your eye and a treat for your palate
with their subtle, gentle flavor. Makes a nice
addition to a relish tray.


Chinese Cooking Wine
Flavorful rice wine in the Chinese style is
often hard to find. We are happy to have some
for you. Use in stir frying or other types of cooking.

Dried Sichuan Chilies
Small, reddish-brown and sizzling. Use in stir
frys to flavor the oil for dishes like Kung Pao
Chicken. Grind or crush to add sizzle where needed.

5-Spice Powder
An ancient spice mixture of Star Anise,
Sichuan Peppercorns, Fennel (anise seed),
Cloves and Cinnamon. Strong, hot, fragrant, and
slightly sweet, a little of this powder goes a
long way. Use it to season baked or stir
fried meats or red cooked (braised) dishes.

Hot Pepper Oil
Bits of fiery hot chilies in vegetable oil used
with abandon in many regions of China.
Serve at the table to add life to any dish. Very hot.

Rice Vinegar
Vinegar mainly consists mainly of acetic acis
and some vitamins B1 and B2. There are two kinds
of Chinese rice vinegars: white and black.
Unlike Western products, Chinese vinegars are
more nutritious and feature more interesting
flavors. Rice vinegars can be used
both in cooking and for dips at the table.

Star Anise
A subtle licorice flavor somewhat like fennel,
comes from these dried seeds that resemble
8-pointed flowers. Quite popular in red-cooking
dishes. Use to flavor your Master Sauce to make
Soy Sauce Chicken or Red Cooked Lamb.

Used in sweetish dishes. Adding some sugar can
save your dish when you have put too much salt.

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