Chinese Food Starter Kit: You think you know but you have no idea!

Let's be honest, the reason people don't cook Chinese food is not because they feel compelled to cook behind bullet proof glass in a economically deprived area; rather, it's confusing, and the ingredients are sometimes hard to come by. 
Woks, 
oyster sauces, 
fish sauces 
--- can be intimidating.  

Asian Grocery Stores

I kinda go overboard in these places. Initially, my thoughts were " where are the milk and eggs?" live shrimp...they have heads...( ahaahh). 

Actually, on my very first visit to the Asian grocery store I am got trampled by a Korean flash mob.  Not to digress but, I was waiting at the  fish counter staring at an abyss of small fish and I suddenly hear a cow bell gong in my ear dumb. When I turned around...it was too late. 

An asian lady towered over me standing on a chair yelling at the top her lungs with a scrimp scale. Subliminally, I was deeply attracted for for some odd reason. When I came to, I was right in the middle of a washing machine of black hair, high pitch squeals and  gy-normous scrimps. I made it out unscathed and 3lbs richer in Skrimpz. 

If swims you can find it there.

NOTE: Although crazy, fish is always a good deal in most Asian stores. First, they eat a lot of it. Secondly, it turns over quickly. I used to buy whole 20lb Salmons for 1/3 the price of Half Foods ( Whole Foods). I calculated that it was paying 2.35$  per pound for fresh salmon, which was much better than 10.99 per lb. 

Fish if you can believe it...well it tasted good...

As a white male I would aways get from the cashiers " you must have asian gf..." after this happen almost every time I just nodded and pointed to the plastic bags to get out of there...


 Most of the ingredients I listed below are pretty easy to get at the asian store. I suggest, loading up, and pretend you're preparing for a Tsunami because a majority of items below  1) might already be in your pantry 2) you'd be able to recognize at the store and 3) are not very perishable.  

Spices and Nutz in Shanghai

Dried Spices

1. 1. White pepper (白胡椒粉) Chinese cooking rarely uses black pepper. Finely ground white pepper is preferred. ( good for soups as well)
2. Star anise (八角) It is commonly used as one of the stewing or braising spices. It is often found in the spice rack of regular markets. ( tasks like liquorish, kinda)
3. Clove (丁香) Just like star anise, whole clove is used in stewing or braising. It is also readily available in regular markets. ( don't use too many or you're food will taste like you've been making out with a pumpkin pie!)
4. Sichuan pepper (花椒) Also known as flower pepper, it is technically not a pepper. It is the dried fruit of a variety of prickly ash tree widely planted in Asia. It is used extensively in Sichuan cooking, hence the name.( It has a numbing effect on the tongue, need I say more)
5. Dried hot chili (幹辣椒) Chili is widely used in Southwestern Chinese cooking from Sichuan, Hunan and Yunnan provinces. Many varieties are available from Chinatown markets. The most commonly used variety, simply known as red chili by the Chinese, is similar to Arbol chili, which can be found in Mexican food section of regular markets. ( I like spicey food so I buy a lb bag, sometime I make my own hot sauce with vinegar, sometimes I put in soups or stews, good investment, I think) 

Oil and sauces from left to right: Shaoxing cooking wine, light soy sauce, oyster sauce, dark soy sauce, sesame oil, vegetable oil and cornstarch

1. light soy sauce (生抽) This is the common table soy sauce one finds in any Chinese restaurant. Light soy sauce is the initial product from soy sauce making. It is lighter in color and taste, and has a rather dilute consistency. It should not be confused with Japanese soy sauce. Chinese soy sauce has a nuttier flavor and lighter color.
2. Dark soy sauce (老抽) This soy sauce is the product of aging light soy sauce. It is commonly aged for about two to three months. The aging process produces a thicker consistency and darker color sauce. It also results in a slightly sweet taste. (Buy both they last forever!)
3. Shaoxing cooking wine (紹興料酒) Shaoxing wine is a very popular brown rice wine from China. The flavor is reminiscent of dry sherry, which can be used as a substitute. Chinese cooking utilizes this wine just like French cooking uses grape wine: everywhere, all the time. (However  the Chinese can't make the Western wine we're used to, it tastes like panther piss)
4. Sesame oil (麻油) The classic sesame oil is pressed from toasted sesame seeds and has a nutty fragrance. Although most commonly used in cold dishes, it is often used in hot dim sum dishes or snack food.( great for salads, soups, and dumplings)
5. Oyster sauce (蠔油) Originally made by boiling and cooking oysters until a thick pungent sauce is produced, it is now more commonly made from a combination of oysters with other seafood because of the exorbitant price of oysters. ( great marinade for any meat, I've substituted it for BBQ sauce)
6. Vegetable oil (素油) Chinese cooking very often requires high heat over a short period of time. So oil with a higher smoke point is preferable. Soybean, canola, corn or peanut oils are all excellent choices. Olive oil on the other hand is not suitable because of its low smoke point and strong flavor.
7. Tapioca starch (木薯粉) Starch is regularly used in Chinese cooking to thicken sauces. The traditional starch used in China is made from tapioca but cornstarch works just as well in the American kitchen.