Dark and light soy, Shaoxing wine, chilli bean paste/doubanjiang, black rice vinegar, gochujang. I cook loads of asian food, its so good because most use very similar ingredients that are either shelf stable or will keep in the fridge for ages.
Also i do a home made chilli oil which is a great staple to have in the cupboard.
I have all of these except for shaoxing wine… My white whale. I’ve been looking in every local asian food store for it but I can’t find it anywhere!!! Is it like an actual wine, or specifically a cooking thing? Alcohol laws are fairly strict here so they might not be allowed to sell it in regular stores…
Other rice wines are a decent sub. Shaoxing arbitrarily contains wheat due to traditions that has very little effect on the end product, which became an issue when I started cooking for a celiac.
It does have alcohol, i think like 11% or something so it could be alcohol laws. Funnily enough we also have strict alcohol sale laws but its always available in every asian grocer, but never in the main supermarkets. i imagine it tastes like absolute shit straight
Look for Liao Jiu, the proper name for cooking wine.
Shaoxing wine technically just refers to any wine from Shaoxing, including those for drinking. It caught on as the western name as it the main wine imported.
Nice, hell yeah, I realize now I’m mostly looking at Japanese-inspired soups and noodle dishes, but just these few ingredients are a big, big roadmap to branching out to Chinese and Korean dishes
I went through a massive Chinese food phase, i picked up a few recipes that i’ll hold onto forever. I absolutely love cooking with Sichuan peppercorns, they’re got such a unique flavour.
Dan dan noodles are amazing and ive been meaning to do a mapu tofu for ages. My go to for Chinese food are a Sichuan soup and a Sichuan stir fry, both would be super easy to veganise. Ill write up the recipes and post them. Also the chilli oil is so good, i give jars of away as gifts and everyone always asks when im doing up another batch.
Hell yeah. I think the next branch in my trajectory is kimchi and gochujang, but I am not lying when I say I appreciate your signpost into Chinese cuisine.
Dark and light soy, Shaoxing wine, chilli bean paste/doubanjiang, black rice vinegar, gochujang. I cook loads of asian food, its so good because most use very similar ingredients that are either shelf stable or will keep in the fridge for ages. Also i do a home made chilli oil which is a great staple to have in the cupboard.
I have all of these except for shaoxing wine… My white whale. I’ve been looking in every local asian food store for it but I can’t find it anywhere!!! Is it like an actual wine, or specifically a cooking thing? Alcohol laws are fairly strict here so they might not be allowed to sell it in regular stores…
It’s rice wine but the stuff you use for cooking is often flavored and not great for drinking.
Other rice wines are a decent sub. Shaoxing arbitrarily contains wheat due to traditions that has very little effect on the end product, which became an issue when I started cooking for a celiac.
It does have alcohol, i think like 11% or something so it could be alcohol laws. Funnily enough we also have strict alcohol sale laws but its always available in every asian grocer, but never in the main supermarkets. i imagine it tastes like absolute shit straight
Look for Liao Jiu, the proper name for cooking wine.
Shaoxing wine technically just refers to any wine from Shaoxing, including those for drinking. It caught on as the western name as it the main wine imported.
Nice, hell yeah, I realize now I’m mostly looking at Japanese-inspired soups and noodle dishes, but just these few ingredients are a big, big roadmap to branching out to Chinese and Korean dishes
I went through a massive Chinese food phase, i picked up a few recipes that i’ll hold onto forever. I absolutely love cooking with Sichuan peppercorns, they’re got such a unique flavour.
pls share!! I’ve been binging stir fries, mapo tofu, and dan dan noodles lately. Some of my favourite dishes ever. Easy to veganize as well!
Dan dan noodles are amazing and ive been meaning to do a mapu tofu for ages. My go to for Chinese food are a Sichuan soup and a Sichuan stir fry, both would be super easy to veganise. Ill write up the recipes and post them. Also the chilli oil is so good, i give jars of away as gifts and everyone always asks when im doing up another batch.
Hell yeah. I think the next branch in my trajectory is kimchi and gochujang, but I am not lying when I say I appreciate your signpost into Chinese cuisine.
I love kimchi and gochujang. I bought a jar of kimchi and kept it in the fridge at my work. I literally had no idea people think it smells bad.
If what the fascists are calling heritage amerikkkans think fermented cabbage smells bad, then what heritage did they bring?
Pathetic.