Asian Pantry Essentials

The basics of the pan-Asian pantry are condiments and starches: sauces and pastes that amplify flavors and rice and noodles to absorb them.

Chile sauce There are seemingly infinite varieties of these fiery sauces and pastes. They add a piquant note to sauces and marinades, or use as a condiment for whatever you cook.

Fish sauce An intensely pungent brew of anchovies, salt and water. Fish sauce is used in moderation to deliver big flavor to sauces and marinades.

Miso A traditional Japanese seasoning made of ground fermented soybeans, salt, rice and other ingredients. It can be used as a soup base or as part of a sauce, glaze or marinade.

Noodles Asian noodles may be made from rice or wheat, buckwheat, yam or mung bean. You might start with wheat-based lo mein or udon noodles, then branch out into rice vermicelli, chow fun or the Korean jap che, made from sweet-potato starch.

Oyster sauce A viscous, dark, sweet and salty sauce made by combining cooked oysters (or often “oyster essence”) with a slurry of sweetened cornstarch and soy sauce. There is a vegetarian version flavored with mushrooms.

Rice A staple starch across Asia, it is a must for any pantry. Start with plain long-grain white rice, but experiment with short-grain as well, and brown and jasmine, as you like.

Rice vinegar A mild vinegar made from fermented rice wine, you can use it to flavor sauces, marinades and rice.

Rice wine Use as you might a white wine or vermouth when cooking from the European larder to add an aromatic note to sauces or marinades.

Soy sauce Use it in place of salt when you’re seasoning glazes, sauces, stir-fries and soup. For the gluten-free, tamari sauce is a good alternative.

Toasted sesame oil A flavor enhancer that can be used to finish dishes or provide a round, deep flavor to sauces and marinades.

Recipes: Orange Beef | Baby Bok Choy With Oyster Sauce | Miso Chicken | More Weeknight Meals