suemunzlinger's Recipe

Chinese cooking substitues

Category: Hints and Tips

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

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

Bamboo Shoots- White cabbage

Bok choy - celery or Swiss chard

Chili Sauce -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 - Equal amounts cinnamon, star anise, cloves, fennel, and Szechuan Peppercorn. If Szechuan peppercorns are not available, use freshly ground black peppercorns

Cilantro or Coriander- (Chinese parsley) Parsley (for decoration only, not taste) Can add dash lemon juice

Coconut Milk - 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) - Fresh ginger

Fresh Ginger - Candied ginger

Garlic Cloves - 1/8 tsp. garlic powder

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

Hot Red Chili- Crushed red pepper
Lemon Grass
(Used in Thai Cooking)- Zest of a lemon

Lotus Root flour - Cornstarch (Cornflour)

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

Oyster Sauce - Soy sauce

Rice Wine Vinegar (also called Rice Vinegar)- Dry sherry, white wine vinegar, malt vinegar

Sesame Oil - 1 Tbs. Sesame seeds fried in 1/2 cup vegetable oil

Soy Sauce -Japanese tamari or Worchester sauce.

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

**From the Kansas State University site