EASY ASIAN: Ditch the take-out and make it at home

Do you love Asian cuisine, yet get tired of take-out? Well, fear not because you can learn to cook your own Asian dishes at home.

The first place to begin is to create a basic Asian grocery pantry. Don’t worry you don’t have to buy out the store. Start with general items that are essential to Asian cooking and build from there. Next, you want to become familiar with the taste and flavor of the pantry ingredients and then get to know simple Asian cooking methods.

Staples

The following are key staple items that will help you begin your journey into Asian cooking.

Soy sauce: A staple condiment and ingredient throughout all of Asia, this salty seasoned liquid is made from fermented soybeans, wheat, water and salt. Specific types of soy sauce are shoyu, tamari and teriyaki. If you are watching your salt intake, try the low- or reduced-sodium soy sauces on the market.

Asian sauces: Oyster, hoisin and chili-garlic sauces are great to have on hand and are used in both stir-frying and as marinades for tofu, meats and fish.

Wasabi: The Asian version of horseradish. It has a very hot intense taste and is sold in two forms, powder or paste. Wasabi powder can be made into a paste by adding water (follow the package directions regarding how much to add). After opening or making a paste, keep the wasabi covered and refrigerated. It is commonly used for raw fish dishes, such as sushi or sashimi or as a key ingredient in dips and sauces. Asian cuisine lovers enjoy mixing a small amount of the paste with soy sauce to create a less intense, but still very hot sauce that can be eaten with various dishes.

Rice wine vinegar: A light and flavored vinegar made from slightly fermented rice wine. There are different varieties of rice wine vinegar that range from sweetened, seasoned, and unsweetened. This mildly flavored vinegar is used in many Asian recipes.

Water chestnuts: A canned food item that is sold sliced or whole. A popular ingredient in Asian cooking, they can be eaten raw or cooked and add a crisp meaty texture to salads, entrees and appetizers.

Bean sprouts: They can be found fresh in the produce section of the supermarket or in a can. They add a crisp texture to many dishes; however, they are highly perishable once exposed to air, so you will want to use them as soon as possible.

Rice: Asian short grain or Thai jasmine rice, along with dry egg noodles or dry rice noodles are handy to have around because a filling starch accompanies almost every Asian delight.

Sesame oil: The best oil to use in your Asian dishes. A little goes along way with this oil. It has an intense, nutty flavor that can overwhelm a dish if too much is used, so use sparingly.

Ginger: Fresh ginger root is called for in many Asian recipes. You can find it in the fresh vegetable section of your grocery store. Make sure to peel your ginger before grating or slicing.

Panko: A crunchy bread coating that is lower in salt and calories than breadcrumbs.

Cornstarch: Used to thicken sauces and should be added at the end of cooking, because its thickening properties break down when cooked too long. Cornstarch creates a shinier, smoother sauce than sauce thickened with flour. It is also used to marinate thin slices of meat, and tends to make the meat more tender.