The Chinese also use hundreds of dried ingredients, from tangerine peel to lily buds. The most commonly used are dried black mushrooms — you'll frequently find these stacked in bins at the entrance to Asian markets. Don't worry about purchasing the most expensive brands, but do look for mushrooms with a nice curl to them.
Sauces and Oils
A good sauce is a key component in Chinese cooking. Savory sauces like oyster and hoisin sauce add their own intriguing blend of flavors to a sauce or marinade, while soy sauce is used both to flavor and color the food. Here are some of the sauces most commonly used in Chinese cooking:
- Dark soy sauce: This sauce is used primarily to lend a darker color to marinades, sauces, and heavier dishes. The recipe will state if dark soy sauce is required.
- Light soy sauce: Saltier and aged for a shorter period of time, light soy sauce makes a frequent appearance in soups, stir-fries, and deep-fries. When a recipe calls for soy or soya sauce, use light soy sauce.
- Oyster sauce: This rich sauce adds a savory flavor to dishes such as Broccoli with Oyster Sauce (page 242).
- Hoisin sauce: Made from seasoned soybean paste, the sweet and savory flavor of hoisin sauce is an indispensable tool of northern Chinese cooks.
- Chili paste and chili sauce: Fiery Szechuan cuisine wouldn't be the same without hot chilies. Just remember that a little goes a long way!