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Kelly Rossiter is offering ideas about cooking basics; see introduction here.
I have a rule of thumb about choosing ingredients for a recipe. If it grows in Ontario I only buy local produce and only in season. If it is something which doesn't grow here such as bananas or mangoes, then I will buy it but only occasionally.
When I choose canned goods or condiments, I look for products that have been grown and processed locally. Unfortunately, that isn't so easy when you are trying to stock your kitchen with items for Chinese cooking. There are some local items but you will probably have to search a little further than your grocery store. The Asian markets in Toronto carry ingredients which come mostly from China, but that may not be the case where you live. You can try health food stores, as well. Chinese grocery store 1940. Photo credit: Andreas Feininger/Eastman Collection
Cooking oils: Peanut oil, sesame oil (be sure to buy pure sesame oil and not sesame flavoured oil)
Vinegar: Clear rice vinegar
Canned and bottled goods: Soy sauce, fermented black beans, Shaoxing rice wine or sherry or sake, garlic chili sauce
Dried Ingredients: Jasmine rice, chinese egg noodles, dried mushrooms (shiitake, cloud ears), corn starch
Produce: Tofu (also called bean curd), cilantro (also called coriander), green onions, bok choy, water spinach which is in season right now, you can also use other greens, or vegetables such as broccoli
Spices: Dried chili flakes, cumin, garlic, fresh ginger, Chinese five spice.
Equipment: A wok. If you are going to do any amount of Chinese cooking you really should invest in a wok. There are lots of choices on offer and there is no need to buy something expensive.
Go to an Asian market and pick one up there. You will have to season it. You do that my scrubbing it well and then drying it out and placing it over a high heat. Once it is hot wipe the inside with peanut oil on paper towel, taking care not to burn your fingers. Let it sit for a minute then remove it from the heat. After use clean it gently with soapy water. I always rub a bit of oil in it after each washing. If you must scrub it you will have to season it again. In time it will develop a patina which keeps the food from sticking.
The most used small appliance in my home is a rice cooker. I would easily give up all my other appliances before this one. It's easy, it's quick, and the rice is cooked perfectly each time.
A rasp or a fine grater is very useful for mincing garlic and ginger. I use mine almost daily.
Most Chinese chefs swear by a cleaver, but I've never used one. After my experience with the chef's knife I just don't think I need that much blade. If you like your vegetables steamed you can get bamboo steamers which come in many sizes.
Chopsticks: You have to eat your meal with chopsticks!
In my next post, I will walk you through creating a dinner of braised tofu and a side dish of water spinach.
Need to print out a shopping list? We have put the Chinese and Thai pantry list into a pdf. download it here. download it here.
Difficulty level: Easy
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