Below is a list of items that is basic to all Chinese cooking and should be part of your essentials.

Wine:

Leibfraumilch (white wine) DO NOT USE SHERRY.

Cornstarch Paste:

1 tbl. corn starch, 1/3 c. water

Garlic Oil:

1 qt. peanut or corn oil, ginger or garlic

Ginger Wine:

Wine plus pieces of ginger

Soy:

Light soy

Dark Soy:

ONLY when mentioned

Cornstarch:

Tapioca very very good substitute and also cheaper

Vegetables (Storing):

DON'T WASH. Store in brown bag for up to 6 days.

Bamboo and Water Chestnuts: store in Tupperware in cold water, changing every 2 days and should last for 2 months.

Bean Sprouts and Bean Cakes: follow same procedure BUT only lasts 2 weeks.

Skins (Egg Rolls, Spring Rolls, Wun-Tun, Shoa Mai):

Double wrap then freeze for two weeks.

Storing Spices:

Soy Sauce: No special care

Oyster Sauce: Refrigerate

Bean Sauce: Refrigerate

Fermented Beans: Keep Moist & Refrigerate

Oils:

Peanut and corn ONLY, they can take 370 degree heat

Oils (used):

Strain, add Vitamin E BEFORE second use.