
Leah Mennies Shares Her Must-Haves from Asian Supermarkets
For February issue’s “The Complete Guide to
Asian Cuisine,” I spent quite a bit of time in Asian supermarkets like
Ming’s (in the South End) and H Mart (in Burlington). Here are my
must-have items:
Chinese black vinegar: Similar to balsamic and perfect as the base for a dumpling dipping sauce.
Hot sesame oil: Adds a spicy kick to soups, stir-fries, and salad dressings.
Brown rice cakes:
These sliced rice cakes have a texture similar to a flattened piece of
gnocchi and they’re a great (and gluten-free) alternative to pasta.
Pocky sticks: Chocolate-dipped biscuits that are a (relatively) low-calorie, sweet indulgence.
Dried mushrooms: Soak in lukewarm water for about ten minutes, drain and squeeze, and chop up for stir-fries, soups, or fried rice.
Yu-Choy: If mustard greens and broccoli rabe had a baby…it would be this.
Fried shallots: Works on everything—basically, a skinnier, less puffy version of French’s fried onions.
Oyster sauce: Adds a salty, earthy depth of flavor to sauces.
Fish sauce: Go for the Three-Crabs brand, perfect in Thai-style salads.
I don't even know where I'd begin if I had to make a list.
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