Master Sauce - This spicy concentrated sauce or marinade is known as Lu in Chinese. There are two types of master sauce: one is made with spices, rice wine, sugar and soy sauce and is called Brown Master Sauce; the other is made with the same ingredients except for the soy sauce, for which salt is substituted, and is called White Master Sauce. Different kinds of meats or fowl can be cooked simply by immersing in either a Brown or White Master Sauce and simmering until done. Food prepared this way is always to be cooked whole or in large chunks and is served cut up and at room temperature. Food cooked in a Brown Master Sauce is lighter in flavor than that which is red cooked (stewed in soy sauce).
Molasses - A thick, dark syrup that is a byproduct of refining sugar, with a distinctive, slightly bitter flavor; much less sweet than honey but more nutritious than sugar. Two types of molasses are available - light and dark. The darker the molasses, the less sugar it contains
Monosodium Glutamate (MSG) - A chemical food enhancer in the form of white granules derived from vegetable sources and that resembles coarse salt. The Chinese have used it for centuries to deepen and bring out the natural flavors of foods. Used in a very small amount, it can add a sparkle to the taste of a dish especially proteins. If top quality, fresh ingredients are used, MSG is not necessary. In another words, MSG is OPTIONAL in the recipes on this site. It is available under various proprietary names such as Accent, AjiNomoto, Mei Yen, Stress, Ve-Tsin...
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Mung Beans - Also known as green gram or golden gram, it is small  green beans used in Chinese cooking, it most frequently used sprouted; mung bean sprouts are one of the key ingredients in chop suey. Dried mung beans are ground into flour, which can be used to make noodles by the Chinese known as mung bean noodles. Mung beans can be used like any other legumes, either as a substitute or in combination. Recipe - Sweet Mung Bean Soup |
Mung Bean Noodles -
See cellophane noodles
Mung Bean Sheets - See Bean Sheets
Mushroom - See Chinese mushroom, Agaricus mushroom, Straw mushroom, Wood Ear fungi and Enoki mushroom.
Mustard - Mustard seed has been widely used both as a condiment and as a medicine since biblical times. There are two main varieties of mustard plants: white mustard, which produces reddish-yellow seeds; and black mustard, which yields dark red or brown seeds. The Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. The lighter yellow seeds are usually larger in size, have less spice, and are used as a primary ingredient in American mustards.
Napa Cabbage - See Chinese Cabbage
Nuts - The most important nuts for cooking purposes the Chinese way are chestnuts and walnuts, widely used both in salt dishes and as a part of sweet things. Almonds are less often used in Chinese dishes. Peanuts are important for giving cooking oil. As nuts, they are only served as snacks and do not often enter dishes.
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