Chinese ingredients: A good store cupboard

Since Radio86.co.uk started, we've tried to share recipes and tips to help make cooking Chinese food easier. I've said it over and over again, cooking Chinese dishes is not that difficult and it takes less time to prepare some dishes from scratch than to order it from your favorite takeaway place.

I think one reason people find it more convenient to order out is because they think there's nothing to cook at home. It takes a bit of planning in the beginning, but if you make sure your store cupboard has the following ingredients on hand, you'll be surprised at how quickly you can turn out a Chinese meal.

1. Sichuan peppercorns – A staple of Sichuan cuisine, Sichuan peppercorns have a flavor that's not matched by any pepper. Buy whole Sichuan peppercorns and grind them yourself when cooking. Dry roasting them enhances their flavor. In the Chinese classic recipe Mapo Tofu, Sichuan peppercorns add a potent punch to the chili sauce.

2. Ginger – Fresh ginger goes especially well with steamed fish because its fresh taste takes away the “fishy” smell and taste. Also good for making tea.

3. Black beans – Fermented black beans form the base for the ever-reliable black bean sauce. If you can't find fermented black beans, then there are ready black bean sauces available on the market. Use black bean sauce sparingly, as it is really quite salty and a little goes a long way. Try black bean sauce with tofu or with spareribs and chili sauce.

4. Dried chilies – Dried chilies or chili flakes are now readily available in supermarkets. They're good for adding a bit of a kick in Chinese dishes. Try adding a few chili flakes to noodle dishes.

5. Oyster sauce – Vegetarian alternatives to oyster sauce – made from mushrooms – are now available. Oyster sauce make a good flavoring for stir-fried vegetables for a light dish. But again, use sparingly because it can overpower a dish.

6. Dark soy sauce – Dark soy sauce is thicker than light soy sauce. If you're marinating meat, use dark soy sauce as it will enhance the color of the meat as well.
   “Vegetarian alternatives to oyster sauce – made from mushrooms – are now available.”
7. Light soy sauce – Light soy sauce is used for seasoning. There can be a big difference in the tastes (and saltiness) among soy sauce brands, so find one that suits your palate.

8. Sesame oil – Toasted sesame oil imparts a light fragrance that's distinctly Chinese to dishes. Sesame oil is usually added towards the end of cooking so that it doesn't lose its aroma. Go for the toasted sesame oil as it is more flavorful than plain sesame oil. Try adding sesame oil to fried rice and stir-fried dishes.

9. Shaoxing rice wine – Shaoxing rice wine might be a bit difficult to find, but it imparts such a wealth of flavor into dishes that it's worth the search. In a pinch, use dry sherry as a substitute.

10. Star anise - One of the most distinct flavors in Chinese cuisine comes from the star anise. The star anise keeps for over a year in an airtight container kept in a cool, dry place. It is much better to buy the whole spice and just grind it yourself when needed. The whole star can be added directly to the cooking pot, although caution should be used as the spice is powerful. Too much star anise can overpower a dish with its licorice flavor. Two whole star anise is usually enough to add a taste of the Orient to a dish for four people.

11. Chinkiang black rice vinegar – Black rice vinegar has a fuller flavor than regular vinegar. It makes a great dipping sauce. Use balsamic vinegar if you can't find it.

12. Five-spice powder – Why buy the ready stuff when you can make your own? Roast 2 teaspoons of Sichuan peppercorns. Grind this with about 8 star anise in a blender. Pass the resulting mixture through a sieve. Add 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon and 1 tablespoon ground fennel seeds. Store in an airtight container.