| When a cook, new to Chinese cooking, wants to | | | | stir fries, a small bottle of oyster sauce can be |
| attempt Chinese cooking, more often then not, he or | | | | expensive, but because only a little is required each |
| she may be stunted with the wide variety of | | | | time, a bottle can actually last quite long. |
| ingredients required. For starters, here are the basic | | | | 5. White Pepper |
| ingredients for a Chinese pantry startup. | | | | White pepper is black peppercorn with the skin |
| 1. Vegetable Oil | | | | removed. Some say that white pepper tastes milder |
| Vegetable oil (such as corn oil, soybean oil or peanut | | | | than black pepper. |
| oil) is the most basic ingredient in Chinese cooking and | | | | White pepper is mainly used for aesthetic reasons, |
| often used because of it's higher smoking point | | | | example when you do not want to see black flecks |
| (441° to 450°F) as compared to olive oil | | | | on your chicken, fish dish, rice congee or if you are |
| (about 375°F). The higher the smoke point, the | | | | making a light sauce. |
| better suited the oil is for frying, reason being, if the | | | | 6. Salt |
| oil is heated to the point that its smoke point is | | | | Used as a flavor enhancer and in all types of cooking, |
| exceeded, it starts to emit smoke and acrid odors | | | | Chinese cooking included. |
| and this may transfer an unpleasant flavor to the | | | | 7. Cornstarch (also known as corn flour) |
| food. For stir-frying, olive oil can still be used, but | | | | Cornstarch does not add much flavor to a dish. |
| definitely not virgin olive oil or extra virgin olive oil. | | | | Instead, they are used to seal in juices, coat meat |
| However, for deep-frying, you should only use | | | | with a shiny glaze, and thicken sauces and soups. |
| vegetable oil. | | | | You will typically use equal amounts of cold water to |
| 2. Light Soy Sauce | | | | mix with cornstarch to form a paste. Cold water (as |
| There are two basic types of soy sauce used in | | | | opposed to hot water) is used so as to avoid lumps. |
| Chinese cooking. As the name suggests, soy sauce is | | | | When the paste forms, whisk it into the liquid you're |
| made from soy beans. Light soy sauce is a thin, dark | | | | trying to thicken. Cook briefly only, to remove the |
| brown sauce. It is used mainly for seasoning and is | | | | starchy flavor, else if overcooked, liquids thickened |
| saltier than dark soy sauce. | | | | with some starches will thin again if cooked too long |
| 3. Dark Soy Sauce | | | | or at too high a temperature. |
| Dark soy sauce is darker and slightly thicker because | | | | 8. Garlic |
| it has been aged longer. It has a richer taste, is | | | | Used as a flavor enhancer usually in Chinese stir-fry. |
| slightly sweeter and less salty than light soy sauce. | | | | 9. Ginger Root (or fresh ginger) |
| Dark soy sauce can be used to flavor a dish and also | | | | Mature ginger has a light golden brown thin skin. |
| to add color. However, be careful not to add too | | | | Fibrous and nearly dry, mature ginger roots are |
| much dark soy sauce at once as its dark color can | | | | commonly used as a spice in Chinese cooking, to |
| ruin the appearance of the dish. | | | | neutralize strong fishy flavors and to add its own |
| 4. Oyster Sauce | | | | aroma to dishes such as seafood and mutton. |
| A dark brown rich sauce, oyster sauce is made from | | | | Young ginger roots have a pinkish soft skin with a |
| boiling oysters and seasonings and is used to enhance | | | | very mild taste. Juicy and fleshy, young ginger roots |
| the flavor of many savory foods such as meat and | | | | are most commonly pickled in a vinegar mixture and |
| vegetable dishes. An ingredient often used as a | | | | served with century eggs (preserved eggs). |
| topping for steamed vegetables such as kailan and in | | | | |