5 Must-Haves for Your Chinese Pantry
By: Leah Rodrigues
Published: June 2, 2011

Whenever embarking on a new cuisine, stocking your pantry with the proper ingredients is essential.  Here is a list of the five must have condiments for cooking Chinese.  These sauces, vinegars, and oils, are the basis for excellent and traditional cooking.  Some of these ingredients can be used as double duty in other Asian cuisines.
Sesame oil
	This oil is made from toasted and then ground white sesame seeds.  Use only a teaspoon or two at a time as it has a strong flavor.
Rice Vinegar
	Made from sticky rice and salt, this vinegar provides a complex flavor to sauces, marinades, and stir fries.
Soy Sauce
	This is the most used sauce in Chinese cooking.  It adds depth and saltiness to dishes.
Oyster Sauce
	This is a dark thick sauce, most common in Cantonese cooking.  It is made from the extract of dried salted oysters.  This condiment is perishable and should be kept in the fridge.
Hoisin Sauce
	Often called Chinese BBQ sauce, hoisin is made from fermented soybeans, spices, sugar, and garlic ground together into a rich dark sauce.

Comments:
Becky
June 2, 2011

Thanks, Leah! This is an easy list that doesn't require a major investment. Really helpful. I really like your posts. Keep it up!
Andie Mitchell

I agree with all the ingredients you listed! These are always in my house!