Not a problem.
The only ingredient that you can't really sub (more accurately I don't know how to sub) is black bean paste. Thankfully, it's a VERY common ingredient in chinese food. If you go to an asian food mart and don't find it, feel free to call the manager and yell shenanigans to his/her face.
If you don't live in an area with enough clients to warrant such market.
Black bean Paste
Other than that. Tofu, ginger, garlic, etc... are relatively easy to find.
These are the ingredients *I* use.
Tofu
some variety of ground meat
Black bean paste
Chili powder
Garlic
Ginger - I think you could live without it though
Vegetable Oil
Green onions (sub. onions)
Black pepper
Corn Starch
Soy Sauce
Rice wine - heck it doesn't even have to be Chinese I use Japanese rice wine... tastes fine... and If you can't find rice wine... I hear sherry and white wine work.
I'm better at subbing ingredients when I can smell or taste my options.
The only ingredient that you can't really sub (more accurately I don't know how to sub) is black bean paste. Thankfully, it's a VERY common ingredient in chinese food. If you go to an asian food mart and don't find it, feel free to call the manager and yell shenanigans to his/her face.
If you don't live in an area with enough clients to warrant such market.
Black bean Paste
Other than that. Tofu, ginger, garlic, etc... are relatively easy to find.
These are the ingredients *I* use.
Tofu
some variety of ground meat
Black bean paste
Chili powder
Garlic
Ginger - I think you could live without it though
Vegetable Oil
Green onions (sub. onions)
Black pepper
Corn Starch
Soy Sauce
Rice wine - heck it doesn't even have to be Chinese I use Japanese rice wine... tastes fine... and If you can't find rice wine... I hear sherry and white wine work.
I'm better at subbing ingredients when I can smell or taste my options.
