What the wok?

Essential Chinese Ingredients and Aromatics for Stir-Frying

By Kevin Li

In Chinese cooking, the method of stir-frying is very popular. Oil is heated in a large, round bottomed pan called a wok (guo) and ingredients are tossed in and stirred around. This technique originated in China, and is similar to the Western concept of sautéing. This infographic will show you some essential Chinese ingredients and aromatics that you will need to make your stir fry absolutely delicious.

Doubanjiang, or broad bean paste, is a hot and savory concoction of fermented broad beans and chilies. It is known as “the soul of Sichuan cuisine“.

Garlic, along with scallions and ginger, form what is known as the “Chinese Trinity“ and adds an important and well known taste.

Soy sauce, both light and dark, are very important to add to a dish. Made from fermented soybeans, these condiments are the main way to season a stir-fry, adding both umami and savory flavors and color.

Oyster sauce is a viscous dark-brown to black condiment, made from sugar, salt, and oyster extracts. Good quality sauce should be naturally dark, not darkened with caramel. Popular in Cantonese and home cooking, this sauce adds a sweet and salty taste as well as flavors of the sea.

Sesame oil is made from toasted sesame seeds and adds a nutty aroma that can work in almost any dish.

Scallions, also know as green onions or spring onions, are closely related to onions, garlic, shallots, leeks, and other vegetables, but have a milder taste. The white parts are normally cooked with other ingredients while the green parts are used for garnish.

Chili peppers and Sichuan peppercorns are essential for many cooking styles in China. The spicy chilies complement the numbing sensation of the peppercorns. This flavor is know as “mala“, or “numbing spicy“.

Cornstarch is commonly added to stir-fries to thicken the dish.

White pepper is used over black pepper. It adds a similar peppery taste, but has a slightly different flavor compound.