Baby Corn
These tender ears of miniature corn have a mild, sweet flavor and give a wonderful texture to soups, salads, and stir-fried dishes. They are available canned (for cooking), and pickled (as an appetizer). Rinse canned baby corn before using.
Storage: In a covered container, submerged in water, refrigerate. Change water daily. (Up to 1 week)
Bamboo Shoots
These edible shoots of the bamboo plant introduce a crunchy texture and a mild, sweet flavor to many Oriental dishes. They are sold in cans, either whole or sliced. Rinse shoots before cooking.
Storage: In a covered container, submerged in water, refrigerate. Change water daily (Up to 10 days)
Cabbage, Chinese (Napa)
This compact head with pale green, oblong leaves resembles romaine lettuce. Its zestiness and crispness go well with stir-fried and braised dishes. It is also excellent pickled. Available year round.
Storage: In a plastic bag (unwashed), refrigerate. (Up to 5 days)
Chili Oil
Two popular fiery oils are Hot Chili Sesame Oil* (a blend of classic pure sesame seed oil and hot chili peppers) and Mongolian Fire Oil* (a hot, spicy oil with a touch of ginger, garlic, ad onion). Both oils can be used as a flavoring or table condiment to add a touch of hotness to any dish.
Storage: After opening, store in a cool, dry place. (Up to 6 months)
Cilantro
Also called Chinese parsley or fresh coriander. It resembles Western parsley but has a much stronger flavor. Cilantro leaves (chopped) give a zesty taste to soups, poultry, or other dishes. Use whole sprigs of cilantro as a garnish.
Storage: Rinse under cold running water, shake off excess moisture, wrap in paper towel, refrigerate in a plastic bag. (Up to 5 days)
Classic Stir Fry Sauce*
This Cantonese-style House of Tsang sauce is made from soy sauce, garlic, wine, and spices. Use it to flavor stir-fried meat, poultry, seafood, and vegetables; as a marinade or as a table condiment.
Storage: After opening, refrigerate. (Up to 6 months)
Cornstarch
Use in marinades to seal in the natural juices of meats, to dry-coat meat for deep-frying, and to thicken sauces. When used for thickening, mix 1 part cornstarch with 2 parts water. Stir well before using since cornstarch tends to settle at the bottom.
Curry
A combination of turmeric, coriander, cloves, cardamom, ginger, mace, peppers, and other spices. It is available in powder, paste, or oil form. The House of Tsang Singapore Curry Oil* infuses these spices with oil. Use it when you desire curry flavor ion stir-fried dishes, marinades, or dressings.
Storage: After opening, store Singapore Curry Oil* in a cool, dry place. (Up to 6 months)
Daikon
Also called Japanese or Oriental radish, daikon resembles a large, white carrot. It is crisp, juicy, mildly pungent, and tastes a bit hotter then an ordinary radish. Use it in soups, stir-fried, braised, or in casserole dishes.
Storage: In a plastic bag (unwashed), refrigerate. (Up to 2 weeks)
Eggplant, Chinese
A pale purple, slender vegetable with few seeds and a thin tender skin. It has a sweeter and more delicate flavor then regular glove-shaped eggplant and can be steamed, stir-fried, deep-fried, or stuffed with ground meat or shrimp or fish paste. When Chinese eggplant is not available, use regular eggplant.
Storage: In a plastic bag (unwashed), refrigerate. (Up to 5 days)
Five-Spice, Chinese
A traditional, aromatic spice mix composed of star anise, cloves, cinnamon, fennel, and Szechuan peppercorns. Use it (sparingly) in marinades for meat and poultry, in braised dishes, casseroles, and on barbecued or roasted meat. Chinese five-spice comes in bottles or plastic packages.
Storage: In an air-tight container, in a cool, dry place. (Up to 6 months)
Ginger, Candied
Sweet, pungent condiment packed in syrup in porcelain jars, or candied and sold packaged. Serve it as a candy, or add to desserts when ginger flavor is desired.
Storage: In original container, in a cool, dry place. (Up to 3 months)
Ginger, Fresh
Fresh ginger is indispensable in Oriental cooking. The knobby, beige root (actually a rhizome or underground stem) tastes spicy and pungent when mature. Younger ginger, recognizable by its thin pink-tinged skin, is milder and more aromatic.
Storage: Mature ginger - in a cool, dry place (up to 2 weeks). Younger ginger - refrigerate (up to 2 weeks).
For longer storage, peel and thinly slice ginger, store in a jar, covered with dry sherry, refrigerate. (up to 6 months)
Hoisin Sauce*
Literally translated from Chinese to mean "sauce from fresh seafood", it is made from fermented soybeans, vinegar, garlic, sugar, and other spices. Hoisin sauce is thick and brown, with a delicious spicy-sweet taste that compliments barbecued or stir-fried dishes. House of Tsang Hoisin Sauce* can be used as a seasoning or as a condiment in classic dishes such as Mu Shu Pork and Peking Duck.
Storage: After opening, refrigerate. (Up to 6 months)
Hot Mustard, Chinese
Similar to regular mustard, but much hotter, it is used as a table condiment as well as in a dipping sauce for meat, seafood, or dumplings. It comes in powder or pre-mixed paste form. To make mustard paste, add water to the powder and stir to desired consistency.
Storage: Powder - in an air-tight container, in a cool, dry place. (Up to 12 months) Paste - in a screw-top jar, refrigerate. (Up to 6 months)
Korean Teriyaki Sauce*
This unique House of Tsang sauce is sweet, with a pleasant spicy flavor. The sesame seed and onion flavors that are added to the soy-wine base make it ideal for stir-frying, braising, or as a basting sauce for barbecued seafood, meat, and poultry. It is also delicious as a table condiment.
Storage: After opening, refrigerate. (Up to 6 months)
Lychee
Sweet, succulent walnut-size fruit from Southeast Asia. Available fresh in Chinese markets when in season during July and August, or canned in light syrup, or dried to resemble raisins. With fresh lychees, peel off the rough red skin to reach the white juicy pulp. Use lychees to enhance sweet and sour dishes or simply as a dessert.
Storage: Canned - keep unused portion in original syrup, refrigerate. (Up to 5 days)
Mandarin Marinade*
The House of Tsang Mandarin Marinade* is a vintage marinade blending soy sauce, wine, spices, and traditional Chinese herbs. Use it to marinate and flavor meats, poultry, or fish.
Storage: After opening, refrigerate. (Up to 6 months)
Mushrooms, Dried Black
Richly-flavored, aromatic mushrooms that combine well with most ingredients. They are prized for both flavor and texture. Soak in warm water for 30 minutes to soften before cooking. Always remove hard stems.
Storage: In a plastic bag, in a cool, dry place. (Up to 6 months)
Mushrooms, Straw
Another name for them is "umbrella mushrooms". They are dark brown, with bulb-like caps and a slightly crunchy texture and a mild flavor. Available canned, straw mushrooms give soup and stir-fried dishes a tender smooth texture. Rinse them before using.
Storage: In a covered container, submerged in water, refrigerate. Change water daily. (Up to 1 week)
Noodles, Bean Thread
Also called cellophane noodles, shining noodles, or transparent noodles. They are made from mung bean flour and are packed in tight bundles. Soak them in water to soften before cooking. Use bean threads in soups, stir-fried dishes, or casseroles. Their neutral flavor absorbs the taste of other foods. When deep-fried, bean threads puff up and become crisp. (Do not soak noodles before deep-frying.)
Storage: In an air-tight bag, in a cool, dry place. (Up to 6 months)
Noodles, Chinese
Made from wheat flour, often containing egg, these noodles are called "mein" in Chinese. They are sold in various thicknesses, fresh or dried. Cook noodles in a large pot of boiling water until tender but firm to the bite before using.
Storage: Fresh noodles - in a plastic bag, refrigerate (up to 5 days) or freeze (up to 3 months). Dried noodles - in air-tight bag, in a cool, dry place (up to 6 months).
Noodles, Rice Stick
Made from rice flour, these noodles are called "mai fun". They are thin and more brittle than bean thread noodles. Deep-fry rice stick noodles to use as a garnish, in salads, or in other dishes, or soak them in warm water to soften, then use in soups, stir-fried dishes, and casseroles.
Storage: In an air-tight bag, in a cool, dry place. (Up to 6 months)
Oyster Sauce
A rich, dark brown sauce made from oyster extract, sugar, salt, and cornstarch. It is available in bottles of various sizes. Oyster sauce is very popular in Cantonese cooking and gives a flavor boost to meat, poultry, seafood, and vegetable dishes. It is also used as a table condiment and as a dipping sauce.
Storage: After opening, refrigerate. (Up to 3 months)
Plum Sauce
Made from salted yellow plums, sweet potato, vinegar, sugar, and spices, it has a sweet, tangy, and pungent taste. Plum sauce is particularly popular to serve with duck, or as a dipping sauce for appetizers such as egg rolls. Use it also as a seasoning in sweet and sour dishes. Plum sauce is available in cans or bottles.
Storage: Transfer unused portion to an air-tight jar, refrigerate. (Up to 6 months)
Preserved Vegetables, Szechuan
Pickled mustard green seasoned with salt, chili powder, and Szechuan peppercorns. It is hot, spicy, and pungent and comes in cans or plastic bags. Thinly slice to use as a flavoring ingredient with meat, poultry, and seafood dishes.
Storage: In an air-tight container, refrigerate. (Up to 6 months)
Rice, Long-Grain
The main staple in Asia, long-grain rice is the favored rice in Chinese cooking. Fluffy and dry when cooked, it is the ideal partner to all Chinese dishes.
Storage: Raw rice - In a covered jar or container, in a cool, dry place. (Up to 6 months) Steamed rice - In a covered container, refrigerate. (Up to 3 days) Cooked rice can be re-steamed or used in fried rice.
Rice, Medium-Grain
Medium-grain rice is more moist and more sticky than the long-grain variety and is commonly used in Japanese and Korean cooking.
Storage: See long-grain.
Rice, Short-Grain
Short-grain or glutinous rice is flavorful and much more sticky when cooked. It is used mainly in preparing desserts (as a dough for wrapping) or in combination with other ingredients to make a filling for Chinese tamales (wrapped in lotus leaves).
Storage: See long-grain.
Sausage, Chinese
Called "lop cheong" in Chinese, these slightly sweet and flavorful dried seasoned links are made from spiced lean and fat pork. One variety also contains pork or duck liver.
Cook all sausages before serving. Add thin slices to stir-fried dishes for extra flavoring. Steam or simmer whole sausages for 15 minutes, then slice and serve as a side dish.
Storage: In a plastic bag, refrigerate (up to 1 month) or freeze (Up to 6 months).
Sesame Oil
House of Tsang's Pure Sesame Seed Oil* is a concentrated, brown, aromatic oil made from roasted sesame seeds. It comes in bottles and is used as a seasoning in marinades and in soups, or to give a flavor boost to a variety of dishes before serving. House of Tsang's Hot Chili Sesame Oil* is a blend of flavorful sesame oil with a touch of hotness. It gives a distinctive Oriental character to any dish.
Storage: After opening, store bottle in a cool, dry place. (Up to 6 months)
Soy Sauce
Soy sauce is the most frequently used seasoning sauce in Oriental dishes. It is made from soybeans, wheat, salt, and water and comes in bottles of various sizes. The House of Tsang Dark Soy Sauce* gives a rich color and full-bodied flavor and is ideal for all dishes. The House of Tsang Ginger Flavored Soy Sauce* blends in clear, crisp ginger aroma and flavor. Both soy sauces can be used in marinades and stir-fried and all other dishes.
Storage: After opening, store bottle in a cool, dry place. (Up to 6 months)
Spicy Brown Bean Sauce*
This House of Tsang sauce is made from naturally fermented soy beans blended with traditional spices and herbs. Use in any recipe which calls for soy sauce or yellow bean sauce. This uniquely seasoned sauce is also perfect for steaming fish.
Storage: After opening, refrigerate. (Up to 6 months)
Star Anise
This star-shaped, licorice-flavored spice is commonly used as a flavor enhancer in braised, stewed, or barbecued dishes. Note: Discard star anise before serving.
Storage: In an airtight container, in a cool, dry place. (Up to 6 months)
Sweet Red Bean Paste
A smooth, sweet paste made from red beans and sugar. It is used as a filling in wheat or rice flour buns and in a variety of pastries and sweet desserts.
Storage: Transfer unused portion to an air-tight container, refrigerate. (Up to 1 month)
Sweet & Sour Stir Fry Sauce*
This House of Tsang sauce is a blend of rice vinegar, sugar, tomato paste, and Oriental spices. Pleasant and tangy, with a hint of sweetness, it is perfect for any sweet and sour dish, and a complete condiment for all your cooking.
Storage: After opening, refrigerate. (Up to 6 months)
Szechuan Peppercorns
These reddish-brown peppercorns have a mild hot flavor and a pleasantly pungent aroma. For optimum flavor, lightly toast peppercorns over low heat until fragrant, then coarsely grind before using.
Storage: In an air-tight container, in a cool, dry place. (UP to 6 months)
Szechuan Spicy Stir Fry Sauce*
House of Tsang has created this zesty hot and spicy sauce from traditional Szechuan and Hunan spices. It is tangy but with a hint of sweetness an is perfect to season all meat, poultry, seafood, or vegetable dishes. As with many other House of Tsang sauces, Szechuan Spicy Stir Fry Sauce* will also make a great table condiment.
Storage: After opening, refrigerate. (Up to 6 months)
Tiger Lily Buds
Also called "golden needles". They are normally about 3 inches in length and resemble dry, brown noodles. The taste is delicate, musky, and slightly sweet. Tiger lily buds are used both to give flavor and to take flavor from other ingredients. Soak them in water for 30 minutes before using. Cut off and discard hard tips.
Storage: In an airtight container, in a cool, dry place. (Up to 6 months)
Tofu
Soy bean curd, or "doufu" in Chinese, is made from soybeans and is high in calcium and protein. It has a smooth texture and a bland flavor, making it ideal to take on other flavors in a dish. There are 3 kinds of tofu available in the market: soft (smooth silky texture for soup); regular (Japanese-style bean curd); and firm (Chinese-style bean curd). Regular tofu is slightly softer and more delicately flavored than firm bean curd, but you can use the two interchangeably as an ingredient in salads, dips, soups, and stir-fried and braised dishes.
Deep-fried or pressed bean curds (for salads and other dishes) are available in Oriental stores.
Storage: In a covered container, submerged in water, refrigerate. Change water daily. (Up to 5 days)
Vinegar, Rice
Three kinds of rice vinegar are commonly used in Chinese cooking -- white, red, and black. White is used for sweet and sour dishes; red for dipping sauces; and black is mostly used as a table condiment or for braising. Regular distilled white vinegar or red wine vinegar may be substituted for rice vinegar.
Storage: After opening, store in a cool, dry place. (Up to 6 months)
Water Chestnuts
Crunchy, white tuber with a sweet taste. Water chestnuts are available fresh when in season, or in cans, whole or sliced. Peel off brownish-black skin on fresh water chestnuts. Rinse canned water chestnuts before using.
Storage: In a covered container, submerged in water, refrigerate. Change water daily. (Up to 1 week)
Wine, Rice
Chinese rice wine is generally 60 to 80 proof. Shao Hsing wine (40 proof) is widely used in Northern Chinese cooking. Dry sherry is good substitute.
Storage: After opening, store in a cool, dry place. (Up to 6 months)
Wood Ears
Also referred to as tree mushrooms. These fungi are prized for their unique crunchy texture. Bland in flavor, they readily absorb flavors from other foods and give a contrast in color. Wood ears are thicker walled than cloud ears, a similar but smaller fungi. Soak them in warm water for 30 minutes to soften before cooking.
Storage: In an air-tight container, in a cool, dry place. (Up to 6 months)
Wrappers
Wheat flour wrappers for Chinese pastries come in many forms. Won ton wrappers, 3-inch squares of pastry, are used to wrap up a savory filling before boiling for soup or deep-frying for an appetizer. Gyoza wrappers are cut into circles and used to make pot stickers. If you cannot find gyoza wrappers, trim wonton wrappers to make circles. Egg roll wrappers measure about 6-inches square. Similar in size to egg roll wrappers but thinner, spring roll wrappers give a crisper and more delicate crust after frying. Look for all types of wrappers in Oriental markets.
When working with wrappers, avoid prolonged exposure to air - they tend to dry out quickly if not covered.
Storage: In plastic wrap, refrigerate (up to 1 week) or freeze (up to 3 months).
* House of Tsang Product; similar items can be found at most Asian markets
Source: House of Tsang
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