Chinese and other east Asian cuisines can be intimidating to try to recreate at home if you haven’t grown up in an Asian household. However, stocking your store cupboard with commonly used ingredients is a great place to start. Here are a few essential Asian pantry ingredients that will crop up time and time again in Chinese recipes.
Light & Dark Soy Sauce
Soy sauce is one of the most common ingredients in many east Asian cuisines. Light soy sauce is thinner and more salty, perfect for light seasoning and dipping, while dark soy sauce is thicker, richer and sweeter. Dark soy sauce is used in marinades, stir-fries and rice dishes.
Substitute soy sauce for tamari or coconut aminos if you have a gluten allergy.
Sichuan Peppercorns
These aromatic berries have a fragrant, mouth-tingling flavor that will add a unique kick to many Sichuan Chinese dishes.
Sesame Oil
Sesame oil has a distinctive, nutty flavor, essential for many dressings, marinades, dips, soups and stir-fries.
White Rice Vinegar & Black Chinkiang Vinegar
Rice vinegar adds a necessary light and fresh acidity to many dressings, marinades and dipping sauces. Black Chinkiang vinegar has a smoky, tangy flavor, with a subtle sweetness.
Chili Oil
Once you’ve tried chili oil for the first time, you’ll never be without it. This addictive spicy oil is a super speedy way to add flavor and heat to any dish. For a quick and easy meal, try making sticky rice, steamed greens and a fried egg and drizzle the whole lot with chili oil. Perfection!
Chinese Five-Spice
Made with star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds, this all-purpose spice mix is great for seasoning meats, marinades and soups.
