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Category: Hints and Tips
Prep Time: Cook Time: Total Time:
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
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Category: Hints and Tips
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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