As seen in Blue
Ginger: East Meets West Cooking with Ming Tsai
By Ming Tsai and Arthur Boehm
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| Canola
oil |
 |
Lower in
saturated fat (it contains about 6 percent) than any other vegetable
oil, canola oil is expressed from canola seed. Canola is a new
crop developed in the 1970s in
Canada
that is now grown in the
US
and around the world. It also contains omega-3 fatty acids, the
polyunsaturated fat said to lower blood levels of cholesterol and
triglycerides, and has the best ratio of Omega-3 to Omega-6 fats of
all oils on the market. I prefer it not only for health reasons but
because of its clean, “neutral” flavor. |
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| Chinese
black vinegar |
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Used traditionally in braises and
sauces, this dark vinegar with a rich but mild taste is made from
rice, wheat, millet, or sorghum. Like balsamic vinegar, which it
somewhat resembles, Chinese black vinegar can have, if well aged and
produced a striking complexity of flavor and aroma. I prefer
Chinkiang black vinegars, which are named for the Chinese province
of their production and made from glutinous rice and malt. They have
a pleasing mild sweetness.
Available
in Ming's Pantry |
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| Peanut
oil |
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This golden oil has long been used as
an everyday cooking oil in China because of its relatively mild
taste and high smoke point. I prefer cold-pressed and semi-refined
peanut oils, which have a definite though not overwhelming peanut
flavor. Look for Chinese or Hong Kong brands-my favorite is Lion
& Globe-which are usually available in Asian markets.
Available in Ming's Pantry |
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| Rice
wine vinegar |
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This white to golden vinegar with a
light clean taste adds a mild acidity to foods. Popular brands
include the Japanese Marukan and the Chinese Narcisus. Avoid, in any
case, seasoned white wine vinegars, which are commonly
available.
Available in Ming's Pantry |
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| Toasted
sesame oil |
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Made from toasted sesame seeds,
this thick, rich oil is golden to dark brown in color and
marvelously aromatic. Unlike lighter, almost flavorless sesame oils,
which can be used in cooking, the toasted variety is used as a
seasoning only.
Available in
Ming's Pantry |
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| Truffle
oil |
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I’m a great fan
of this product, which consists of black or white truffle-infused
olive oil. Available typically in two-or four-ounce bottles at
specialty markets or by mail, the oils are a fine way to get truffle
aroma and taste at a reasonable price. For the recipes in this book,
I call for white truffle oil.
Available in Ming's Pantry |
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