Asian Cooking Techniques

Serves 1
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Directions

  1. 1Introduce the Japanese-style soy sauce, which is a little sweeter and less salty, and my preferred go-to soy sauce.
  2. 2Introduce light soy sauce, used to flavor your dish.
  3. 3Introduce dark soy sauce, used more for color, less salty, a little more sweet, and sometimes a little bit thicker.
  4. 4Introduce oyster sauce, which is savory and delicious. For those allergic to oysters, oyster-flavored mushroom sauce is a good substitute.
  5. 5Introduce rice vinegar, most commonly used to season rice when making sushi.
  6. 6Introduce black vinegar, essential for dumplings.
  7. 7Introduce mirin, which is like rice vinegar but a little sweeter and not as salty, used for marinating meats basically all the time.
  8. 8Introduce Shaoxing cooking wine, essential for Chinese takeout food because it is used so often in so many marinades.
  9. 9Introduce sesame oil, generally added towards the end of a dish, where a little goes a long way.
  10. 10Introduce chili garlic sauce, which is liquid gold and can be put in anything.
  11. 11Introduce Sriracha, specifically the OG stuff, if you can find it, buy it all.

Ingredients

  • soy sauce
  • light soy sauce
  • dark soy sauce
  • oyster sauce
  • oyster-flavored mushroom sauce
  • rice vinegar
  • black vinegar
  • mirin
  • Shaoxing cooking wine
  • sesame oil
  • chili garlic sauce
  • Sriracha

Tips

  • Generally speaking, add sesame oil towards the end of a dish, a little goes a long way.
  • If you are not keeping chili garlic sauce on hand, you are doing yourself a disservice. This stuff is liquid gold, you can put it in anything.
  • Specifically, you want the OG Sriracha.