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Asian ingredients for stir-fry don't always have to be exact

from The Kitchen :: July 15, 2009 :: 12:07 am
categories :: Kitchen Basics :: 3 comments

Featured Recipe: Beef and Broccoli Lo Mein

Many Chinese and other Asian dishes are much more flexible than you might imagine. Take this Beef and Broccoli Lo Mein. Can't find the lo mein noodles? No broccoli coleslaw?

Italian linguine can sub in for the Asian-style noodles, and broccoli florets (either lightly steamed in water or in the microwave) work just great.

Fresh grated ginger can replace bottled chopped ginger. (However, this flavor-packed time-saver, usually found in the produce section, is worth seeking out.)

For those who don't eat beef, boneless chicken breast (no skin), shrimp or even firm tofu could be used.

Next time you want to make a stir-fry but don't have all the ingredients, use your imagination! Any other favorite Asian substitutes we're forgetting?

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Comments

From Maria M. on July 15, 2009 :: 8:47 am

Questions, questions… This seems to be my week for asking questions. Here are my questions, is there anything I can substitute for fish sauce? I have a couple of recipes that call for the stuff, but I’m loathe to purchase the bottle as I would only use a couple tablespoon or so of the stuff in the course of the year. Also, any idea how long does the stuff keep?

From Beverly Mills on July 15, 2009 :: 5:40 pm

Love questions! Purists may cringe at this, but I always substitute reduced-sodium soy sauce, which is lighter than regular soy sauce. (You may want to use a bit less in that soy is more salty.)

Fish sauce is even thinner than soy and much lighter in taste. It keeps practically forever. At least as long as soy sauce does. I always refrigerate mine. Since you use it typically a teaspoon at a time and it’s not expensive, one bottle will last nearly a lifetime and isn’t a bad investment. But just use soy