Chinese

Appears in

Culinary Artistry

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

basil
bean sprouts
bok choy
cardamom
cassia
coriander
garlic
ginger
hoisin
mushrooms
rice
scallions
sesame
shiitakes
shrimp
snow peas
soy sauce
star anise
tofu
vinegar, rice wine
wine, rice

Susanna Foo on Cross-Cultural Ingredient Substitutions/Enhancements

In Americanizing her Chinese cuisine, Susanna Foo learned to make substitutions of readily available ingredients that were in many cases of better quality and flavor than the authentic ingredients available.

Ingredient	Substitution/Enhancement
bamboo shoots	artichoke hearts
dried leaf cabbage	sun-dried tomatoes
hoisin sauce	hoisin sauce enhanced with brandy
oyster sauce	oyster sauce enhanced with onions
peanut or sesame oil	soybean or corn oil; olive oil (in salads)
rice vinegar	balsamic vinegar (in salads and stews) cider vinegar (in sauces)
rice wine	brandy (with pork) gin (with fish) Madeira (with red meat and game) vermouth (with fish, shellfish, and white meat) vodka (with fish, shellfish, and white meat) whiskey (with pork)
Szechuan peppers	Mexican ancho chiles
soy sauce	Kikkoman soy sauce