Article written for nus.org.uk by Ching-He Huang

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.

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 devilishly hot. One of the components of Chinese five-spice powder.

Tasty meals in seconds

With those ingredients coupled with your choice of meat, veg or fish and cooked with trio (or on their own/combinations of) of garlic, ginger, chillies and fresh herbs like coriander and spring onion, you can make some fabulous tasty meals in seconds. 

Arm yourself with a good wok

I would arm yourself with a good wok, if you are starting out, try a cheap non-stick wok (remember not to use any metal utensils with it or you will scrape off the coating), once you have got the hang of using it, you can invest in a carbon steel one that you can have the pleasure of seasoning and if you look after it properly it will last for ages.

For extra techniques and masterclasses check out

www.bbc.co.uk/chinesefoodmadeeasy and I have included some easy recipes to get you going and if you fancy more recipe ideas then check out my book Chinese Food Made Easy.

Wok on, happy cooking and enjoy uni – they are the best years of your life!