Dried Mushrooms and Oyster Sauce

Edible fungi of all types are popular in Chinese cooking. Chinese-type dried mushrooms are black and are usually sold by weight in oriental stores. They will keep for up to 1 year. Always soak for at least 30 minutes, before using, to soften and remove the rather hard, woody stalks if necessary. Do not substitute European dried mushrooms if they are unavailable - the flavor is very different.

Delicate, brownish sauce made from a mixture of oyster and soy sauce. Available in cans or bottles form oriental stores. It will keep indefinitely.  

Hoi Sin Sauce and Five Spice Powder

Chinless barbecue sauce, reddish brown in color and of thick, pouring consistency. Used in cooking as a marinade and sauce thickener and often added as a condiment to cooked food. Keeps indefinitely. Available from oriental stores.

A popular seasoning in Chinese cooking, a mixture of ground cinnamon, cloves, Szechwan pepper, fennel and star anise, It is reddish brown in color and available form oriental stores and large supermarket. Omit from the recipe if unobtainable, or substitute cloves or allspice.