Condiments and Sauces
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
This pungent condiment, commonly served at Hmong tables, is used in everything from soup to stir-fry.
Many Chinese cooks use this robustly flavored oil in many of their dishes.
This classic Singaporean sauce is both spicy and tangy.
Lustrous and tasting of smoke, this sauce is very simple to prepare.
This fragrant condiment is a traditional Chinese accompaniment for boiled chicken.
This simple trick gives bottled Asian fish sauce a little bite.
Use Hawaiian baby ginger for this preparation, as it is very tender and almost fiberless, with thin, papery skin.
The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party.
Does Not Apply