Substitutions in Chinese Cooking

Here are some food substitution suggestions for ingredients commonly used in Chinese cooking. 
* Contributed by Catsrecipes Y-Group
== Substitutions ==
Ingredient 	Substitute
Agar-agar (An Asian gelatin substitute that doesn't require refrigeration)	Gelatin
Bamboo shoots 	White cabbage
Bok choy 	celery or Swiss chard
Chili sauce 	1 cup tomato sauce, ¼ cup brown sugar, 2 tbsp vinegar, ¼ tsp cinnamon, dash of ground cloves and allspice
Chinese five-spice powder 	Equal amounts cinnamon, star anise, cloves, fennel, and Szechuan peppercorn
Szechuan peppercorn 	If Szechuan peppercorns aren't available, use freshly ground black peppercorns
Cilantro or coriander (Chinese parsley) 	Parsley (for decoration only, not taste) Can add dash lemon juice
Coconut milk 	whole milk in equal amounts, if possible with coconut extract.
Coconut cream 	half and half or whipping cream (with coconut extract if possible).
Galangal (used in Thai cooking) 	Fresh ginger
Fresh ginger 	Candied ginger
Garlic cloves 	⅛ tsp garlic powder
Hoisin sauce 	Equal amounts ketchup and molasses. Also, sweet bean sauce.
Hot red chili 	Crushed red pepper
Lemon grass (used in Thai cooking) 	Zest of a lemon
Lotus root flour 	Cornstarch (Cornflour)
Mushrooms (straw, clouds ear) 	Fresh mushrooms (the taste will be different)
Oyster sauce 	Soy sauce
Rice wine vinegar (also called rice vinegar) 	Dry sherry, white wine vinegar, or malt vinegar
Sesame oil 	1 tbsp sesame seeds fried in ½ cup vegetable oil
Soy sauce 	Japanese tamari or Worcestershire sauce
Water chestnut 	Jicama (commonly found in the Southern United States)
Category:Cathy's Recipes
Category:Substitute Recipes
Category:Chinese Cuisine
Category:Asian Cuisine