and duck, or for vegetables
such as eggplant. The notes
from cinnamon, cloves, Sichuan
pepper, fennel seeds and star
anise can amp up a beef braise
or a stir-fry.5
Chilli bean paste, called
doubanjiang, is made from
chillies and broad beans. It
has a mild chilli kick and a salty
flavour. Use it in mapo tofu.6
Sesame paste (zhi ma
jiang) is similar to unhulled
tahini. It’s a non-negotiable for
dressing smacked cucumbers
or bang-bang chicken.7
Star anise is a spice that
has a strong aniseed flavour.
It’s great added to a soup base
or to a fast braise.8
Rice stick and bean thread
noodles can be quickly
cooked in a bowl of boiling
water and used in salads and
stir-fries.9
Hoisin sauce brings
sweetness to stir-fries and
braises and is most traditionally
used as a dipping sauce for
Peking duck pancakes.10
Japanese mayonnaise is
an extra-creamy addition
to countless dishes – think
katsu sandos, rice bowls,
salads and okonomiyaki.11
Mirin, a sweet fermented-
rice wine, is a staple of
Japanese cuisine, use it in
a tare when grilling yakitori,
or for seasoning tempura.12
Similar to sake, Shoaxing
wine is a cooking wine
made from rice. A splash will
add wonderful depth to many
dishes, but it’s even better
when used as the star in recipes
such as drunken chicken.13
Keep both a light and a
dark soy sauce on hand
in your pantry. Light soy has a
delicate flavour and can be used
in dressings or as a seasoning,
whereas dark soy is more
intense and good for stir-fries
or brushing over grilled meat.14
Sichuan peppercorns and
dried chopped chillies
are essential for adding the hot
and numbing flavour to Sichuan
dishes. They’re best roasted
in oil or a dry pan before use.15
If you like extra spice,
a chilli condiment will
always do the trick. Loa Gan
Ma brand has a variety of styles,
all of them delicious.16
Dried shiitake
mushrooms take five
minutes to reconstitute in hot
water and add a lovely fragrant
earthiness to broths and raises.
They can also be added to hot
stock to infuse into the liquid
or used in salads.●10121113141615GOURMET TRAVELLER 63PHOTOGRAPHY ROB SHAW. STYLING LISA FEATHERBY.