WHAT IS IT?
Chicken Broth
Kosher chickens make excellent broth. Many stir fry recipes in these pages require a few tablespoons of chicken broth. Since home-made chicken broth is superior to any of the canned kosher varieties, make your own and freeze it in ice cube trays. Keep the broth cubes in a plastic bag in the freezer and use them as needed.Cinnamon Stick
The Asians use the cinnamon flavoured brown bark of the cassia tree. It is found in Asian groceries and is thinner than the cinnamon stick usually found in supermarkets, but either one may be used.(kosher without supervision only if it is in the pure stick or powder form)Coriander
This fresh herb from the parsley family is also called Chinese parsley or cilantro. It has a distinctive, almost medicinal flavour and is used in fillings and as a garnish for soups and fish dishes. Do not substitute ground coriander.(kosher without supervision only if it is in the fresh or pure form)Cornstarch
This fine, powdery starch made from corn is the most common thickening agent used in Chinese cooking. Cornstarch is added to a marinade to give the ingredients a smooth texture and allows the seasonings to adhere to the ingredients. When used for thickening, cornstarch is first dissolved in cold liquid and then added to hot food during the last stages of cooking. It must be cooked and stirred until the sauce thickens or forms a glaze. (kosher without supervision )Dried Hot Chilli Peppers
Many varieties of dried hot chilli peppers can be found in Asian groceries and supermarkets, and their size and degree of spiciness differ. You may have to experiment with the kind and amount to find what suits your taste. They are used mainly in Sichuan dishes. I prefer the larger ones because they can be easily picked out of a prepared dish and not eaten.(kosher without supervision )Five Spice Powder
This is a blend of ground star anise, cloves, cinnamon, fennel seeds and Sichuan peppercorns. Like curry powder, the combination of spices can vary according to the manufacturer, however star anise is usually the flavour that stands out. Store in an airtight container. It is easy to make your own.(Kosher without supervision but if there is one with supervision buy that one)Ginger
Ginger is a plant that grows a chain of rhizomes, or underground stems. Used extensively in Asian cooking for its sharp, peppery, spicy flavour, fresh ginger "root" is especially good with fish. Choose an unblemished, firm piece with a smooth, shiny skin. The colour of the skin can vary from light tan to beige, while the colour of the interior varies from pale yellow to a yellowish green and its texture can be smooth and firm or woody. Usually, the lighter the skin colour, the younger the ginger piece; a woody texture indicates a very mature piece. Fresh ginger is peeled before using. The younger, less pungent ginger is best used in stir fried or steamed dishes while the harsher peppery mature ginger is good for braised dishes. It keeps best in the refrigerator vegetable compartment wrapped in a paper towel placed inside a plastic bag. Cut away any dried or mouldy parts to expose the fresh interior. Ground dried ginger cannot be substituted.(kosher without supervision only if it is in the fresh or pure form)Hoisin Sauce
A thick, smooth, dark reddish brown bean sauce made with sugar, garlic and other spices, this has a spicy sweet taste that complements meat dishes and dumplings. Best known as the sauce served with Peking Duck, it is available in cans or jars, or you can make your own. It also makes a terrific barbecue sauce for chicken or beef.(kosher only with supervision )Hot Bean Sauce
This sauce is a combination of hot chilli sauce and brown bean sauce. It is used in spicy Sichuan and Hunan dishes. (Kosher without supervision but if there is one with supervision buy that one)Hot Chilli Oil
This is vegetable oil in which dried hot chilli peppers and other spices have been fried. When the oil becomes very spicy, the spices are removed and the oil transferred to an airtight jar. The hot oil is serves a condiment at the table or stirred into a dish during the final stages of cooking.(kosher only with supervision )Hot Chilli Sauce
This fiery sauce is made from crushed dried hot chillies, sweet red peppers and soy sauce. If you like Sichuan or Hunan food, this sauce is essential. It is available in jars or you can make your own.(kosher only with supervision )Hot Mustard Powder
Hot mustard powder is ground mustard seeds. It makes a very spicy condiment when combined with equal amounts of water and stirred until smooth. Serve it with egg rolls or dumplings or add it to salad dressing.(kosher without supervision )Rice Wine
Because rice wine is a grain product, it can be used in the kosher kitchen. The best substitute is dry, kosher white wine.(kosher without supervision )Rock Sugar
Rock sugar is crystallised raw sugar. Its flavour is more mellow and not as sweet as refined sugar. It is used in braised dishes and in the master sauce. It is available in Asian groceries.dry, kosher white wine.(kosher without supervision )Bamboo Shoots
Bamboo shoots are cream coloured and shaped like small pine cones. There are several kinds of bamboo shoots. I recommend the winter variety for its firm texture and flavour. They are cut into large pieces and canned in water. (kosher without supervision but it has to be canned without any preservatives or fresh)Bean Curd
It is a pure Vegetable Product made from ground dried soya beans and water, to which a coagulant, gypsum powder is added to curdle the mixture. Bean curd, which the Chinese have eaten for centuries is a high quality, complete vegetable protein. It is totally free of cholesterol. It is available in supermarkets and Asian groceries. It texture can be soft and custard-like, medium firm, very firm or even grainy, depending on how is processed and how much water is retained. Many supermarket have them with rabbinical approval. Bean curd tends to spoil quickly, especially if it is not refrigerated; when it does, a strong sour odour and taste are apparent. To store loose bean curd, place it in a container, cover with cold water, top with an airtight lid and refrigerate. If you are keeping the bean curd more than a day or two, change the water daily. (kosher without supervision but it has to be bought in a commercially sealed packet and not the fresh store ones.)Agar agar
This gelatinous substance is derived from seaweed. It is a pure plant product and comes as a powder, in long rectangular blocks, or in thin sticks. Some of the powdered brands have rabbinical approval. The thin strips are soaked in cold water to soften and are used in salads. Agar agar dissolves in hot or boiling water and is used to make gelatin. Stored in a dry place, it will keep for months.(kosher without supervision .)Black Mushrooms
Dried black mushrooms come in varying price depending on the quality. They have a distinctive, slightly earthy flavour and a chewy texture. The more expensive ones are thicker and have a richer, more intense flavour. You can store dried mushrooms indefinitely in a clean, dry, covered jar. Soak them in warm water until soft (about 30 minutes) before using. The thicker mushrooms require longer soaking than do the thin ones, so soak them the night before and refrigerate.(kosher without supervision .)Cellophane Noodles (Bean Threads)
These dried thin noodles are made from mung bean flour. They become transparent when braised, hence the name cellophane. They become very crisp when deep fried.(kosher without supervision but is has to be made of plain ingredients like water salt, bisulphate's, rice or wheat .)Glutinous Rice (Sweet Rice)
This round, short grain rice becomes sticky and somewhat gummy when cooked. It is used mostly for stuffing or fried rice. You can find it in Asian markets.(kosher without supervision .)