Chinese Cooking Condiments
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
- 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
- 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
- Black Bean Garlic Sauce
Savory, ready to use sauce with
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). SM can never decide
whether this or the
regular hot bean sauce is his favorite, so he uses either as the mood
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
- 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
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.
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,
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
- 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
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.