Comments on: The Intermediate Chinese Pantry http://www.tigersandstrawberries.com/2007/07/24/the-intermediate-chinese-pantry/ Cook Local, Eat Global Thu, 09 Feb 2012 10:50:54 +0000 hourly 1 http://wordpress.org/?v=3.2 By: Barbara http://www.tigersandstrawberries.com/2007/07/24/the-intermediate-chinese-pantry/#comment-187726 Barbara Sun, 17 Jul 2011 14:58:00 +0000 http://www.tigersandstrawberries.com/?p=658#comment-187726 Jonathan, Miso is fermented soy bean paste made with either rice or barley. As I understand it, rice is safe for those with gluten issues to eat, so try red or Aka Miso mixed with chili garlic sauce to substitute for Chinese chili bean paste. It will not be perfect, but it will taste close. Jonathan,

Miso is fermented soy bean paste made with either rice or barley. As I understand it, rice is safe for those with gluten issues to eat, so try red or Aka Miso mixed with chili garlic sauce to substitute for Chinese chili bean paste. It will not be perfect, but it will taste close.

]]> By: Jonathan http://www.tigersandstrawberries.com/2007/07/24/the-intermediate-chinese-pantry/#comment-187679 Jonathan Sun, 17 Jul 2011 03:08:18 +0000 http://www.tigersandstrawberries.com/?p=658#comment-187679 Hmm... Both the Ming Teh and the Lee Kum Kee brand chili bean pastes contain wheat. Do you know of any brands which do not contain wheat/gluten, or a good substitution for chili bean paste? Hmm… Both the Ming Teh and the Lee Kum Kee brand chili bean pastes contain wheat. Do you know of any brands which do not contain wheat/gluten, or a good substitution for chili bean paste?

]]> By: KCinDC http://www.tigersandstrawberries.com/2007/07/24/the-intermediate-chinese-pantry/#comment-56704 KCinDC Tue, 27 May 2008 04:21:21 +0000 http://www.tigersandstrawberries.com/?p=658#comment-56704 Hmm, I just bought a jar of Ming Teh broad bean paste with chili, and it's got the blue and orange label. Does that mean it's old? Hmm, I just bought a jar of Ming Teh broad bean paste with chili, and it’s got the blue and orange label. Does that mean it’s old?

]]> By: Zlamushka http://www.tigersandstrawberries.com/2007/07/24/the-intermediate-chinese-pantry/#comment-55692 Zlamushka Sat, 19 Apr 2008 15:24:06 +0000 http://www.tigersandstrawberries.com/?p=658#comment-55692 Barbara, thanks for the ideas. I have googled several recipes and my most favorite so far is to fry a few tablespoons of dou fu ru with some garlic, add fresh green leafy veggie, a splach of water and cook until soft. Barbara,

thanks for the ideas. I have googled several recipes and my most favorite so far is to fry a few tablespoons of dou fu ru with some garlic, add fresh green leafy veggie, a splach of water and cook until soft.

]]> By: Barbara http://www.tigersandstrawberries.com/2007/07/24/the-intermediate-chinese-pantry/#comment-39487 Barbara Thu, 09 Aug 2007 21:07:01 +0000 http://www.tigersandstrawberries.com/?p=658#comment-39487 Zlamushka--you can use the stinky tofu as a condiment, to spice up plain steamed rice or in scrambled eggs. It can also be added to a stir fry to flavor it the way that the fermented black beans or pickled vegetables are added. It is also good chopped up and put into fried rice--in fact, I really like it that way, myself. I also like it with eggs, too. Zlamushka–you can use the stinky tofu as a condiment, to spice up plain steamed rice or in scrambled eggs. It can also be added to a stir fry to flavor it the way that the fermented black beans or pickled vegetables are added.

It is also good chopped up and put into fried rice–in fact, I really like it that way, myself. I also like it with eggs, too.

]]>