Weir Cooking in the City: The Essential Asian Pantry

ON THE SHELVES

Chapati flour

Coconut milk

Cornstarch

Dashi powder

Mushrooms, dried black or shiitake

Oils: chili oil, peanut oil, sesame oil

Panko (Japanese bread crumbs)

Rice wine vinegar

Sauces and seasoning pastes: black bean sauce, chili paste (also known as hot chili sauce), Chinese hot mustard, fish sauce, garlic chili sauce, hoisin sauce, oyster sauce, satay sauce, soy sauce, tamari, Thai green and red curry pastes

Spices: cardamom, Chinese five-spice powder, coriander, cumin, fennel, saffron, szechuan peppercorn, turmeric

Wakame, dried

Wasabi

Wine

Chinese rice wine or dry sherry, mirin, sake

IN THE REFRIGERATOR OR FREEZER

Kaffir lime leaves

Miso

Noodles: bean thread noodles, Chinese egg noodles, ramen noodles, rice noodles, soba, somen, udon

Rice: long-grain, basmati, and jasmine rice

Wrappers: egg roll wrappers, wonton wrappers

Vegetables: bamboo shoots, bean sprouts, bok choy, cilantro, ginger, Japanese eggplant, lemon grass, mushrooms (fresh and wood ears), napa cabbage, Thai sweet basil, water chestnuts

Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.