Ching's store cupboard basics

Ground nut oil Best in the wok because it can be heated to high temperatures; the higher the heat, the quicker food is sealed and stops absorbing oil. Vegetable oil can be substituted.

Chinkiang black rice vinegar Vinegar is widely used in Chinese cooking and this strong but smokily mellow-tasting fermented rice vinegar is a favourite. You can use balsamic vinegar instead.

Dried chilli flakes Whole red chillies, seeds and all, dried and crushed.

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Shao hsing rice wine Low alcohol and made from rice, millet and yeast and aged for three to five years. Dry sherry is a substitute.

Light soy sauce Not as thick as dark soy, but tastes saltier, unless you choose a low-sodium version. Made from fermented soya beans and wheat. Wheat-free soy sauce is called tamari.

Oyster sauce Originally a thick seasoning made from extract of oysters, but vegetarian varieties made from mushrooms and without monosodium glutamate are better. Very salty, so best used sparingly as a condiment rather than for cooking or marinading.

Toasted sesame oil A nutty-tasting oil used for flavouring. A little goes a long way.

Chilli oil Dried red chillies heated in groundnut oil to produce a hot, spicy oil. Use in sauces and at the end of cooking for a spicy hit.

Clear rice vinegar Sweet and subtle clear vinegar made from fermented rice, relatively low in acidity. More commonly used than black rice vinegar. Cider vinegar works instead.

Sichuan peppercorns Widely used in China, the dried reddish berries from a type of ash tree are used whole or ground to a powder. Pungent, peppery and citrusy, they can be devillishly hot. One of the components of Chinese five spice powder.

Important flavourings: Fresh root ginger, garlic, chillies, salt.

Other specialist ingredients: dried Chinese mushrooms; dried baby shrimps; dried tangerine peel; dried Sichuan chillies; cinnamon stick/bark; fennel; cloves; star anise; jasmine rice

Where to buy: Look for Asian brands such as Wing Yip, Blue Dragon, Clearspring and Sanchi in larger supermarkets and health food stores or shop online at wingyipstore.co.uk and waiyeehong.com

Chinese Food Made Easy starts on BBC Two on July 7. The book Chinese Food Made Easy, by Ching-He Huang (Harper Collins, £16.99), is available at £15.29, free p&p. Phone 0870 1608080; timesonline.co.uk/booksfirstbuy

For more information on Ching visit her website

Buy gourmet food at Times Selects

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