Substitutions in Chinese Cooking

SUBSTITUTIONS IN CHINESE COOKING

Here are some food substitution suggestions for ingredients commonly used in Chinese cooking.

Agar-agar (An Asian gelatin substitute that doesn't require refrigeration) Substitute: Gelatin Bamboo Shoots

White cabbage Bok Choy Substitute: celery or Swiss chard

Chili Sauce Substitute: 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp. vinegar, 1/4 tsp. cinnamon, dash of ground cloves and allspice**

Chinese five-spice powder Substitute: Equal amounts cinnamon, star anise,

cloves, fennel, and Szechuan Peppercorn. If Szechuan peppercorns aren't available, use freshly ground black peppercorns

Cilantro or Coriander (Chinese parsley) Substitute: Parsley (for decoration

only, not taste) Can add dash lemon juice

Coconut Milk Substitute: whole milk in equal amounts, if possible with coconut extract.

For coconut cream, substitute half and half or whipping cream (with coconut extract if possible).

Galangal (used in Thai Cooking) Substitute: Fresh ginger Fresh Ginger Substitute: Candied ginger

Garlic Cloves Substitute: 1/8 tsp. garlic powder

Hoisin Sauce Substitute: Equal amounts ketchup and molasses. Also, sweet bean sauce.

Hot Red Chili Substitute: Crushed red pepper

Lemon Grass (Used in Thai Cooking) Substitute: Zest of a lemon

Lotus Root flour Substitute: Cornstarch (Cornflour)

Mushrooms ( Straw, Clouds Ear) Substitute: Fresh mushrooms (the taste will be different)

Oyster Sauce Substitute: Soy sauce Rice Wine Vinegar (also called Rice Vinegar) Substitute: Dry sherry, white wine vinegar, malt vinegar

Sesame Oil Substitute: 1 Tbs. Sesame seeds fried in 1/2 cup vegetable oil Soy Sauce Substitute:

Japanese tamari or Worchester sauce.

Water Chestnut Substitute: Jicama (commonly found in the Southern United States)

Live your questions now, and perhaps even without knowing it, you will live along some distant day into your answers. Rainer Maria Rilke

Contributed by:

 * Catsrecipes Y-Group