Stir Fry Tips - 1 of 2

Classic Asian pantry ingredients are briefly discussed - here is a list of suggestions from Chef Mick.

Asian Pantry Essentials
There are many Asian cuisines and thousands of individual special ingredients each calls for -- this is a bare essential list covering some of the most popular and an extended list of shortcut items and specialties. I recommend adding ingredients with each new recipe.

Dry:
Rice or bean noodles
Spaghetti
Rice: short and long grain
Cornstarch
Chile flakes and/or Togarashi
Stocks: chicken, fish, Dashi
Green and jasmine tea
Peanuts, sesame seeds, cashew

Bottled or refrigerated:
Soy sauce or tamari
Oyster sauce
Hoisin sauce
Ponzu sauce
Fish sauce
Sriracha hot sauce
Sambal / Garlic Chili Sauce
Sesame oil
Wasabi
Chinese / Japanese mustard
Canola or grapeseed oil
Hot Chili Oil (chilli, chile)
Shao Xing (Chinese Rice Wine)
Sake (Japanese rice wine)
Mirin and Rice Vinegar
Miso (shiro/white)

Canned:
Coconut milk
Bamboo shoots
Water chestnuts
Asian mushrooms
Baby corn

Nice to have:
Teriyaki sauce (shortcut)
Peanut Sauce (shortcut)
Stir Fry Sauce (shortcut)
Curry Pastes (shortcuts)
Prepared Curry Sauce (shortcut)
Tonkatsu sauce (great for dipping all meats!)
Wonton / egg roll noodles
Somen & Soba noodles
Egg & Chow Mein Noodles
Vietnamese Rice papers
Dark Soy Sauce
Sweet Chilli Sauce
Black bean sauce
Vinegars, black, red, etc.
Maggi Seasoning
Soy milk
Pickled ginger
Lychee, Longon, Jackfruit, etc

Spices: Sansho / Sicuan Pepper, Star anise, Five spice, curry, garam masala, turmeric

Flours: rice, chestnut, etc
Dried shiitake & fungus'
Katsuo bushi (bonito flakes)

Sea vegetables: nori sheets, ao nori, wakame, hijiki, konbu

Category:

Education

Tags:

• Asian
• Stir Fry