There are a handful of pantry staples that I can't cook without—the bottles, jars, and dry goods I reach for without even thinking. Some are salty, some are funky, some bring heat or sweetness, but they all add depth and unmistakable flavor. If you’r...
I put this on everything—noodles, fish, chicken, grilled cheese sandwiches. I even fry eggs in it!
Lao Gan Ma Spicy Chili Crisp
Great for adding a hint of nuttiness and depth to sauces and marinades.
Kadoya 100% Pure Sesame Oil
Adds a subtle tang without overwhelming a sauce.
Rice Vinegar
I use this savory-sweet condiment in dipping, noodle dishes, stir-fries, fried rice, and more.
Hoisin Sauce
Less sweet, more salty-umami than hoisin sauce, this condiment is featured in many of my recipes like my famous Dan Dan Noodles.
Oyster Sauce
I love this spicy condiment made of just chiles and salt--great for dolloping on eggs, noodles, or stir-fries.
Chili Paste
gLike using wine in french cooking, this Chinese rice-based wine enhances flavor, tenderizes meat, and more.
Shaoxing Wine: Info & Substitutions
Also called Sichuan pepper, this is the spice that gives many Sichuan dishes their distinctive mouth-numbing kick.
Szechuan Pepper
Soy sauce is key to adding not just salt but deep umami to many Asian dishes.
Kikkoman Soy Sauce
This spicy fermented paste gives Korean dishes their distinctive flavor. Use it in noodle sauces, chicken marinades, and more.
Gochujang Paste
This stuff is so good on dumplings! Or noodles! Or eggs!
Laoganma Chili Oil with Fermented Black Beans
I love the sneaky heat of white pepper.
Ground White Pepper
Chinese sesame paste is made from deeply roasted sesame seeds so it has more toasty nuttiness than the tahini you might be used to.
Chinese Stone-Ground Sesame Paste (Specialty of Shandong)
Fish sauce is a must for Vietnamese and Thai cooking. It adds umami, salt, and authentic flavor.
Red Boat Fish Sauce
Miso paste adds umami, depth of flavor, and salt to soup broths and marinades.
