Serves: 5

BAMBOO SHOOTS
The young, tender, ivory colored shoots from the tropical bamboo plant are eaten as a vegetable. They can be purchased whole, sliced or in chunks, or water packed in cans. The tender, pointed end of the shoot is used for stir-frying. The wide les tender end is used for soups and stews or can be sliced very thin for stir-frying. Refrigerate bamboo shoots covered with cold water in a tightly covered jar. Change the water daily.

BEAN SPROUTS
Young, white sprouts of the mung bean have a crisp texture and delicate flavor. Bean sprouts can be found fresh or canned. Just prior to cooking, they should be rinsed in cold water to retain their crispness. Keep them covered with cold water in a covered container in the refrigerator use them within four days.

BLACK BEANS, SALTED (Black fermented beans)
Small, black fermented soybeans have a strong, pungent, salty flavor. Salted black beans are sold in jars, cans or plastic bags of various sizes. Stir the beans in warm water for 2 minutes, then drain well, to remove excess salt. Refrigerate, tightly covered, after opening. Brown bean sauce can be substituted.

BOK CHOY (Chinese chard or white mustard cabbage)
This vegetable resembles both chard and cabbage, with crisp, white stalks and shine, dark green leaves. It is used primarily in soups and stir-fried dishes. The leaves are easily separated from the stalks and should be added last to dishes to avoid overcooking. Bok choy is sold by the pound.

BROWN BEAN SAUCE (Brown bean paste)
A thick, salty sauce made from fermented yellow soybeans, flour and salt, brown bean sauce adds flavor to cooked meats or sauces. It is purchased whole or ground in cans, jars or plastic packages. Whole beans should be mashed before using. Refrigerate, tightly covered, after opening. Dark soy sauce can be substituted.

CELERY CABBAGE (Napa cabbage, Chinese cabbage or sui choy)
The dense, oblong heads of celery cabbage feature long, smooth stalks with pale green leaves.

CHILIES
When selecting green chilies, look for glossy, plump unblemished ones. Hot green chilies can be hot peppers, jalpeños or serranos, to name the more common ones. The degree of heat will vary from chili to chili due to growing conditions, so even the name of the chili is no guarantee of how hot it will taste. Chilies range from hot to incendiary, the smallest chilies being the hottest. Removing seeds and membranes will help to make the finished dish less hot (easily done with kitchen scissors). Handle chilies with caution-the volatile oils can burn eyes and other sensitive parts of the body. Wash hands and utensils with warm soapy water after handling chilies. Fresh chilies can be refrigerated for at least two weeks.

CHILI PASTE (Chili paste with garlic, chili sauce or Sichuan paste)
This hot, spicy sauce is made from soybeans, hot peppers, salt, oil and garlic. In Sichuan it is used both in cooking and as a condiment. Chili paste is imported from Hong Kong and Taiwan, sold in jars or bottles. Refrigerate, tightly covered, after opening. To make chili paste, heat an 8-inch skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil. Stir in ¼ cup ground brown bean sauce, 1 teaspoon ground red pepper, 1 tablespoon sugar and 1 tablespoon finely chopped gingerroot. Reduce heat to low. Cook 10 minutes, stirring frequently so it does not burn.

CILANTRO (Chinese parsley or fresh coriander)
This strongly flavored, aromatic herb with broad, flat serrated leaves has citrus overtones. Sometimes a principal flavoring, it is often used as a garnish for both hot and cold dishes. There is no substitute.

COCONUT MILK
Coconut milk is available in cans at Oriental specialty stores and is made from coconut meat and water. Do not substitute sweetened coconut cream.

EGG ROLL SKINS
These paper-thin, soft square sheets of dough made from eggs, flour and water are used for wrapping meat, shrimp or vegetables, then are deep-fried. The sheets are sold frozen or refrigerated. Allow frozen egg roll skins to thaw completely.

FIVE-SPICE POWDER (Five spices, five-flavored powder, five-fragrance spice powder or five-fragrance powder)
This mixture of five ground spices is slightly sweet and pungent. Star anise, cinnamon and cloves are usually three of the five spices used. Store, tightly covered, in a dry place at room temperature.

GINGERROOT
One of the most basic seasonings in Chinese cooking, this gnarled brown root (about three inches long) can be refrigerated or frozen whole, sliced or chopped, but tightly wrapped. There is no acceptable substitute for fresh gingerroot in Chinese recipes.

GINGERROOT, PICKLED
These small amber knobs of young gingerroot are preserved in heavy syrup. Red sweet gingerroot, pieces of bright red ginger in a heavy syrup, can be substituted. Pickled gingerroot is available in jars at Oriental specialty stores and will keep indefinitely, as long as syrup covers the gingerroot.

GINGERROOT JUICE
To make it, press thin slices of fresh gingerroot in a garlic press. Or, squeeze finely chopped gingerroot between fingers to extract the juice.

HOISIN SAUCE (Hoisen, hoison, haisein or Peking sauce)
This thick, sweet reddish brown sauce usually made from soybeans, vinegar, shilies, spices and garlic is used in cooking and as a table condiment. Refrigerate tightly after opening. There is no substitute.

JICAMA
This brown-skinned root vegetable has a crunchy, sweet white interior. It will keep in the refrigerator for several weeks. Water chestnuts can be substituted in salads.

LOTUS ROOT
Available fresh and canned in Oriental specialty stores, lotus root is a long potatolike root vegetable with a creamy colored interior. Refrigerate fresh and canned after opening. There is no substitute.

MUSHROOMS, DRIED BLACK (Chinese dried mushrooms, dried Chinese mushrooms, black dried mushrooms, winter mushrooms)
With intense mushroom flavor, these have caps that vary in size from ½ to 2 inches in diameter. They must be soaked in water until tender, then rinsed free of grit before serving. Store, tightly covered, at room temperature. Fresh mushrooms or straw mushrooms may be substituted in stir-fry recipes only.

MUSHROOMS, STRAW (Grass mushrooms)
These tender, mushrooms about 1 ½ to 2 inches tall and long leaflike caps are sold fresh, canned or dried. Soak the dried mushrooms and wash many times in water before using. Refrigerate the canned mushrooms covered with water after opening.

NOODLES, CELLOPHANE (Bean threads, shining noodles, transparent noodles or vermicelli)
These brittle, white noodles made from mung beans become translucent, soft and gelatinous when they absorb liquid, puffy and crisp when deep fried. They are sold in cellophane packages. Fried rice stick noodles may be substituted for fried cellophane noodles.

NOODLES, EGG
This alimentary pasta made of flour and eggs is available dried or frozen and is served pan fried or in soups. Thin egg noodles or spaghetti can be substituted.

OIL
Vegetable, peanut or corn oil can be used for deep-frying, stir-frying and marinating foods. Peanut oil has a higher smoking point but is somewhat more expensive than vegetable oil. Refrigerate oils after opening to prevent rancidity.

OIL, HOT (Chili oil, sesame chili oil)
This chili-pepper-infused cooking oil is fiery hot and excellent in dipping sauce. Commercially made hot oil has a tendency to go rancid quickly homemade hot oil stored in the refrigerator will last much longer. To make hot oil, heat 8-inch skillet until hot. Add 3 tablespoons vegetable oil and 1 teaspoon cayenne pepper. Heat over medium heat 5 minutes. Remove from heat let stand until cool. Pour through a strainer lined with a paper towel or paper coffee filter. Store, tightly covered, in the refrigerator.

RICE
There are two principal varieties of rice: long grain and short grain. Long grain rice is generally preferred for Chinese cooking because it is firmer when cooked. It should be washed in cold eater until the water is clear to remove excess starch. Store rice at room temperature.

RICE STICK NOODLES (Long rice or rice flour noodles)
These thin, brittle white noodles made from rice powder must be softened in liquid before stir-frying. When deep-fried they become puffy and crisp and are used as a garnish. Rice sticks are sold in cellophane packages and stored at room temperature. Deep-fried cellophane noodles may be substituted for deep-fried rice sticks noodles.

SICHUAN PRESERVED VEGETABLES (Sichuan preserved radish, Sichuan preserved mustard stem or Szechuan preserved vegetables)
This greenish knob is preserved in salt and chili powder. It has a hot and salty taste and is very crunchy. Diced, shredded or sliced, it is added to cooked dishes or used in cold dishes. The whole knob should be carefully washed to remove excess salt and any sand. It is available in cans or open crocks. It will keep in a tightly covered jar indefinitely.

SIU MAI SKINS
These are thin, soft 3 ½-inch circles of dough made from eggs, flour and water. They are used for dumplings and filled with meat, poultry or seafood mixtures to be steamed or boiled. Wonton skins can be substituted remove the corners to form circles. Siu mai skins are sold frozen or refrigerated.

SOY SAUCE
This salty brown sauce is made from soybeans, wheat, yeast and salt. There are three types: light, dark and heavy. Light soy sauce-light in color and delicately flavored-is used in clear soups and in marinades. Dark soy sauce is made from the same ingredients as light, with the addition of caramel for a richer color. Both light and dark soy sauces can be used as table condiments. Heavy soy sauce is made with molasses and is thick and dark. It is used for color in dark sauces. Oriental imported soy sauces are preferred because they are made by a slow, natural process of fermentation and aging. Soy sauce is sold in bottles or cans and can be stored at room temperature

SOY SAUCE, MUSHROOM
This soy sauce is flavored with mushrooms and a hint of sugar. It is dark and slightly thicker than regular soy sauce, delicious when added to stir-fried meat or vegetable dishes. It is sold in bottles and should be stored at room temperature.

SPRING ROLL SKINS
These paper-thin, translucent squares or rounds of dough are similar to egg roll skins. They are sold frozen or refrigerated. Egg roll skins may be substituted, although they have a different texture.

TIGER LILY BUDS (Tiger lily stems, lily buds, golden needles, lily flowers or tiger lilies)
Pale-gold dried lily buds are 2 to 3 inches long, with a delicate, musky flavor. Used as a vegetable or for flavoring, they must be soaked in water before using. They are sold in plastic bags and can be stored at room temperature.

TOFU (Bean curd, dou fu, soybean curd or bean cake)
Bland, smooth, custardlike mixture made from pureed soybeans. Tofu is fragile and requires little or no cooking. It is an inexpensive vegetable and a good source of protein. Refrigerate bean curd covered with water and tightly covered. Change water daily.

WATER CHESTNUTS
The crips, white, delicately flavored bulb of an Asian marsh plant, the water chestnut is used as a vegetable for stir-frying and in soups and cold dishes. Fresh water chestnuts must be washed and peeled before using canned, they are ready to eat. Pared jicama may be substituted.

WATER CHESTNUTS FLOUR
The lumpy gray flour made from water chestnuts is used as a thickener or as an ingredient in light batters that fry to a crisp coating.

WHITE RADISH (Icicle radish or daikon)
These long white radishes, 6 to 12 inches long, are mild and sweet.

WINTER MELON
This round, green melon with translucent white pulp and yellow seeds is sold whole or in pieces by the pound.

WONTON SKINS
These thin, soft 3 ½-inch squares of dough are made from eggs, flour and water. They are filled with meat, vegetable or seafood mixtures, then deep-fried, boiled or steamed. The corners can be removed and the rounds used for dumplings. They are sold frozen or refrigerated. Egg roll skins, cut into quarters, may be substituted.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.