Ginger, rice wine, sesame, soy and bean sauces
Chinese ingredients are now widely available in supermarkets, so simply stock up with a few flavourings, get your wok out and get cooking!
Root Ginger
Fresh root ginger is very easy to find – just try your supermarket – and is a key Chinese flavouring, adding aroma and zing. Look for firm, unblemished pieces and store in a cool, dry place, chopping and peeling as required.
Garlic
Many Chinese recipes are flavoured with a combination of garlic, ginger and onion or spring onion. Look for firm, white bulbs and store in a cool, dry place where it will keep for 2–3 weeks before beginning to dry out and lose its flavour.
Soy Sauce
Made from soy beans, this essential Chinese flavouring adds colour and a delicious saltiness to dishes. There are two main types:
Light soy sauce – light in colour but full-flavoured.
Dark soy sauce – dark-coloured, slightly thicker than light, with a strong flavour.
Look out, too, for reduced salt soy sauce.
Sesame Oil
This thick, golden-brown oil is made from sesame seeds. It is used as a flavouring, added in at the last minute, or in dipping sauces, rather than as cooking oil.
Chinese Rice Wine
Used in Chinese cookery to add a touch of sweetness to dishes. If you can’t find rice wine, dry or medium dry sherry (but not sweet or cream sherrie) can be substituted.
Black Bean Sauce made from fermented black beans, this black-coloured sauce has a distinctive, salty, savoury flavour which goes well with chicken, pork and fish.
Yellow Bean Sauce
A brown-coloured sauce, this is made from fermented yellow soy beans and has a sweet, nutty flavour and goes well with duck, lamb and pork.
If you’re in the mood for Chinese food, then try my simple recipe for Chinese-style Steamed Sea Bass or Chinese-style Steamed Cod Fillet. Serve with rice and stir-fried vegetables for a Chinese feast.
