
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, February 2, 1994                   TAG: 9402030017
SECTION: EXTRA                    PAGE: 5   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

GUIDE TO ORIENTAL INGREDIENTS

Here's a brief description of some of the special seasonings and vegetables that add authentic flavor to your Oriental cooking. With the growing popularity of Asian foods, you'll find many of these ingredients at supermarkets and specialty stores.

Bamboo Shoots - These ivory-colored, mild-flavored sprouts from the bamboo plant are most often found in stir-fry entrees and soups. Canned varieties are most common.

Bok Choy - This tall, thick-stalked cabbage keeps a slightly crunchy texture after cooking. It is commonly used across China, often in stir-fry dishes, soups, or pickled as a side dish.

Chili Paste - Made with mashed chili peppers, vinegar and garlic, this fiery flavoring adds zing to many Chinese dlshes.

Chili Peppers - Available both dried and fresh, chili peppers are used to infuse a spicy edge to cooked dishes, especially Szechuan.

Chinese Cabbage - Also known as napa, Chinese cabbage is oval shaped and densely packed with broad leaves. Its juicy, slightly sweet leaves are primarily used in dumplings, fillings, soups and stir-fry dishes.

Coriander - Also known as cilantro, this parsley-like herb has a pungent, musky flavor. Add to dishes as a final step, since cooking tends to diminish its flavor. It is most frequently used in Thai soups, salads and cold platters.

Dried Mushrooms - Shiitake, black and wood ear are among the wide variety of dried mushrooms commonly used in Asian dishes. The mushrooms should be soaked in warm water before adding to soups and stir-fry combinations.

Five Spice Powder - A pungent blend of ground anise, Szechuan pepper, fennel, cloves and cinnamon, this seasoning is most frequently used to flavor Chinese meat and poultry.

Gingerroot - A gnarled brown tuber with a zesty flavor, gingerroot is often used as a flavoring in stir-fry recipes. Its tough brown skin must be removed before using.

Hoisin Sauce - This thick, reddish-brown sauce made of soybeans, flour, sugar, salt, garlic and chili peppers adds a touch of sweetness to cooked dishes. It's also used as a marinade and dipping sauce for seafood and poultry, particularly in Peking cuisine.

Lemongrass - This is a lemony flavored grass widely used in Thai, Vietnamese and Malaysian food. Resembling a scallion in appearance, lemongrass is available in fresh and dried forms.

Pea Pods - Flat green pods with tiny green peas inside, pea pods have a fresh, slightly sweet taste that works well in soups, salads and stir-fry preparations. They are best used just slightly cooked to preserve their crisp texture.

Scallions - These mild, tender green onions have a small white bulb and tall green stalk, both of which are sliced to top soups and flavor stir-fry dishes. They are widely used in many Asian cuisines.

Water Chestnuts - Crisp white bulbs with a sweet, mildly nutty flavor, water chestnuts add crunch to many dishes, including simple stir-fry recipes and salads. Fresh-water chestnuts are covered with a thick brown skin that must be removed before using. Canned varieties are ready to use.

LO-AN FOODS

by CNB