"Steve Wertz" wrote in message
...
On Fri, 16 Jan 2004 13:07:48 -0500, Jonathan DeVowe
wrote:

I am interested in cooking my own Chinese food and I have two
questions.
First question, what ingredients are commonly used in Chinese cooking
that are non-perishable and good to have on hand?

Soy Sauce
Oyster Sauce (Amoy brand)
Rice Wine
Rice Vinegar.
Hot chile/Garlic Paste
Hoisin Sauce
Black Bean paste/sauce

Peanut oil

Dried Bean Thread
Rice Stick noodles (several widths)
Jasmine Rice
Dried Shitake Mushrooms
Dried shrimp
Cloud Ear Fungus a.k.a "Dried Vegetable"

Chicken soup base (Minors or Tones pastes - NOT BOULLION)
Five-spice powder
White pepper
Cornstarch


The above will allow you to make hundreds of dishes with the
addition of just one vegetable and/or meat.

Second question, is there a place online that sells quality (something
that will last) woks for someone who is not at a professional level of
cooking at a decent price?

Acemart.com has several cood quality and inexpensive woks.

Also, if you can suggest another group where these questions can be
better answered, I would appreciate it. Thanks in advance for your
responses.

alt.food.asian. Response crossposted.

-sw


Don't forget sesame oil. I buy it by the (52 oz.) can. It keeps without
refrigeration. I pour a cup out and keep it beside my other oils for
cooking. I don't like to use it without cutting it with a little olive,
canola or other oil. Just a little can make a dish 'very' Asian tasting.
Dee

Dee Randall wrote:


Don't forget sesame oil. I buy it by the (52 oz.) can. It keeps without
refrigeration. I pour a cup out and keep it beside my other oils for
cooking. I don't like to use it without cutting it with a little olive,
canola or other oil. Just a little can make a dish 'very' Asian tasting.

Cutting it also helps reduce smoke when cooking with high heat.
I usually use olive or peanut oil with a touch of sesame.

--
Dan

Dan Logcher wrote in message ...
Dee Randall wrote:


Don't forget sesame oil.
I don't like to use it without cutting it with a little olive,
canola or other oil.

Cutting it also helps reduce smoke when cooking with high heat.

Actually it should be used in a marinade, or added after removing from
heat, but not as an oil to cook with. It's a flavoring more than a
cooking oil.

Tippi wrote:

Dan Logcher wrote in message ...

Dee Randall wrote:


Don't forget sesame oil.
I don't like to use it without cutting it with a little olive,
canola or other oil.

Cutting it also helps reduce smoke when cooking with high heat.


Actually it should be used in a marinade, or added after removing from
heat, but not as an oil to cook with. It's a flavoring more than a
cooking oil.

I do use sesame oil for marinades, but I also add a few drops to the
wok during cooking to give it flavor. I'll try just adding it at the
end and see how it tastes.

--
Dan

"Tippi" wrote in message
om...

Actually it should be used in a marinade, or added after removing from
heat, but not as an oil to cook with. It's a flavoring more than a
cooking oil.

What sort of marinades, if I may ask. I keep my bottle in the refridgerator
since I use it so seldom.


Arey

"Duncan" wrote in message
...

"Tippi" wrote in message
om...

Actually it should be used in a marinade, or added after removing from
heat, but not as an oil to cook with. It's a flavoring more than a
cooking oil.

What sort of marinades, if I may ask. I keep my bottle in the
refridgerator
since I use it so seldom.

I'm just jumping into this thread, and don't have Chinese experience, but I
used sesame oil (with corriander root, chili and garlic) to marinate chicken
breast which after 30 minutes was grilled and served with a sweet chili
sauce made from vinegar, sugar, salt, chili and garlic. This is a thai dish
though.

"Duncan" wrote in message
...

"Tippi" wrote in message
om...

Actually it should be used in a marinade, or added after removing from
heat, but not as an oil to cook with. It's a flavoring more than a
cooking oil.

What sort of marinades, if I may ask. I keep my bottle in the
refridgerator
since I use it so seldom.

A few drops add flavor to many things. A quick survey produced the
following:

Sauces: Szechuan Chicken with Chilies, Shanghai string beans, Stir fry
sauce.



Marinades: Hot Orange Beef, Corn starch marinade for stir-fried meat strips



Noodles: Cold noodles with sweet and spicy chicken.



I speak no Chinese so I can't readily give you the Chinese names for the
dishes.




--
James V. Silverton
Potomac, Maryland, USA