Asian-Staple Substitutions
May 23rd, 2010 by Alice

Some of my standard substitutions for Asian-food staples:

  • Soy sauce = Maggi Seasoning (no soy, but wheat) never bothers my mild soy allergy.
  • Soy sauce = Two friends recommend San-J Wheat-Free Tamari (I’ve never used it – you know, the soy). Another friend recommends Bragg’s Liquid Aminos
  • Fish sauce = add a 1inchx2inch piece of cooked salmon (or raw if you’re making soup anyway)
  • Fish sauce = add a 1inchx2inch piece of smoked salmon works too
  • Fish sauce = (I know the above don’t help you if you have a fish allergy – for you I’d add a good dollop of salt, or perhaps some seaweed if that works) You might even try beef bouillon
  • sesame oil = canola oil with a touch of Maggi or “soy sauce”
  • sesame oil = canola oil with some spice added, try a grind or two of white pepper to get that “Asian spice flavor”, or a bit of Fenugreek to add the richness of sesame
  • “seasoned” rice wine vinegar = usually is seasoned with sugar and salt. Judge for yourself whether it is worth the risk, we have no trouble with it
  • rice wine vinegar = white vinegar or apple cider vinegar with a little sugar
  • bean sprouts = julienned broccoli stems (crazy, right?!)
  • Shiso leaf = peppermint leaf or basil leaf (it isn’t at all the same, but sometimes random weird ideas work)
  • bean noodles = rice noodles

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