Maxim EW70A Owner's Manual & Recipe Manual page 17

Sauces and Condiments
This is a partial listing of the popular sauces and spices that are
traditionally used to enhance the flavor of Asian food.
Soy Sauce
Soy sauce is the fundamental seasoning in all Asian cooking — it
contains caramel and sugar. Thin or light soy sauce is saltier than
dark soy sauce. They are both used in stir-fried dishes, marinades
and as a dipping sauce.
Chili Oil
Oil flavored with hot peppers.
Five Spice Powder
Cocoa-colored, ready mixed blend of five ground spices — anise
seed, fennel, clove, cinnamon, ginger or pepper.
Hoisin Sauce
Reddish brown sauce used as a marinade for meats and as a
dipping sauce.
Oyster Sauce
Pungent brown sauce used as a seasoning, marinade or a
dipping sauce.
Plum Sauce
Sweet and spicy, used commonly with rib and duck dishes or as a
dipping sauce.
Rice Vinegar
White or golden, with a sharp flavor.
Sesame Seeds
Small, flat oval seeds with a nutty flavor. Toasting brings out
the flavor.
Sesame Oil
Golden brown oil made from toasted sesame seeds used to
flavor foods.
Star Anise
(Chinese Anise) Star-like brown pod with a licorice aroma.
Szechwan Brown Peppercorns
Hollow brown peppercorns — very aromatic and have a
numbing effect.
16