A Guide to Know The Latest Asian Flavors And Condiments (1/2)

VEGETABLES, HERBS & CONDIMENTS Bok choy (Bok Choi) A Chinese cabbage with white stems and broad, dark green leaves. Shanghai or baby bok choy is smaller and has a more delicate flavor. Steamed, blanched or used in soups and stir-fries, bok choy imparts a refreshing, mildly bitter taste. Choose stalks that are crisp with unblemished leaves. Store under refrigeration, wrapped tightly in paper towels. Cilantro Also known as Chinese parsley or coriander, this herb has a pungent, fresh and somewhat earthy taste. Widely used in Southeast Asian and Thai cooking. Store cilantro under refrigeration in plastic bag with stems wrapped in moist paper towels. Ginger root This knobby, light beige-colored rhizome comes in two varieties: young and mature. Young ginger is more tender and milder in flavor and can be used with its skin on. Mature ginger has a more assertive, peppery bite. Both should be firm and free of wrinkles. Grated, slivered, minced and sliced ginger can be used in a range of dishes – from marinades and stir-fries to curries and soups. Store unpeeled ginger under refrigeration, wrapped in plastic. Young ginger keeps for 2 days; mature ginger, up to 2 weeks. Lemongrass An essential ingredient in Thai, Vietnamese and other Southeast Asian cooking, this fibrous herb has long, thin, pale-green leaves and a green onion-line base; it imparts a subtle, lemony flavor and aroma. Only the base of the stalk is used in cooking, often finely minced or pounded in a paste. Large pieces used to flavor a dish during cooking must be removed before serving. Store in plastic bag under refrigeration. Pea sprouts Also known as pea shoots or snow pea greens, these bright green sprouts have a delicate flavor and an appealing, crisp-tender texture. They are often stir-fried and are also excellent in soups and noodle dishes or served raw in salads. Tatsoi Also known as “spoon cabbage”, tatsoi is a leafy Asian green with a slightly spicy cabbage flavor. It can be used in salads and stir fried. Store under refrigeration up to 5 days. Daikon A popular Japanese root vegetable, also known as Chinese white radish. Daikon resembles a large, white carrot and has a firm texture that can withstand long cooking. It can be stir-fried, braised, boiled, steamed or served raw (often grated or finely shredded) in salads. It should be firm, heavy and un-blemished with solid, smooth skin and can be stored in a plastic bag under refrigeration for a week or more. SAUCES & SEASONINGS Soy sauce Soy sauce is one of the world’s oldest condiments. Kikkoman Soy Sauce and Kikkoman Lite Soy Sauce can be used as an all-purpose seasoning to enhance a variety of foods and cuisines beyond traditional Asian applications. In entrees, pasta, pizza, soups, salads, sandwiches and more, Kikkoman Soy Sauce actually rounds out and intensifies the sweet, salty, sour and bitter flavors of other ingredients, acting as a natural flavor enhancer. Hoisin sauce A thick, reddish-brown, salty-sweet bean sauce used in Chinese cooking. Hoisin is made from soy beans, garlic, chili peppers and a variety of spices. It’s used in sauces, as a condiment and as a barbecue glaze. Opened containers of hoisin should be tightly sealed and refrigerated. Plum sauce Straight from the bottle, this dipping sauce enlivens any Asian appetizer platter and hearty roasted meats and poultry. With its tangy, sweet flavor, plum sauce provides just the right contrast to savory dishes and strong flavors. Thai Style Chili sauce Capturing the spiciness of Thai cuisine in a well-rounded chili sauce is a challenge. Thai Style Chili Sauce provides just the right amount of hot and sweet to enhance the flavor of any dish. A balanced blend of a red chili paste and cayenne mixed with vinegar, sugar and seasonings make this an excellent accompaniment to Thai, Southeast Asian and Chinese recipes. Black beans sauce