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• The series is worth a watch, and you can find all 4 recipes up on our website.

INGREDIENT DEEP DIVE 🍳

Shaoxing wine

What is it?

Shaoxing wine is a traditional Chinese rice wine made by fermenting glutinous rice with wheat and water, then aging it for months to years. It has a translucent amber color and a savory aroma—more like a cooking sherry than something you’d drink from a glass.

Salt is usually added to bottled shaoxing wine to extend it’s shelf life and to avoid alcohol taxes, which allows it to be sold in grocery stores anywhere.

• You’ll find it in the International aisle of most major grocery stores, or in any Asian supermarket.

It’s the secret ingredient that makes homemade Chinese food suddenly taste like it was made at a restaurant.

What’s its flavor?

Taste: Salty, lightly sweet, acidic, hint of umami

Aroma: Nutty, fermented, slightly floral

Human: An essential seasoning in Chinese cooking; adds the signature “takeout” flavor

Why should you buy some?

Shaoxing wine is one of the highest payoff pantry staples you can own: a tiny splash transforms marinades, sauces, and proteins.

• A small bottle lasts ages since you only use a tablespoon or two at a time — it’ll last pretty much indefinitely in the fridge once opened.

• It brings that elusive “wok fragrance” and complexity you taste in takeout but struggle to recreate at home.

• It’s a great way to stuck, browned bits of a stir fry on the edges of a pan or work

It’s relatively inexpensive and becoming widely available — next time you see a bottle, pick some up!

What else can you make with it?

• Use a splash in stir-fries (like beef & broccoli or mapo-style tofu) for aroma and depth

• Add a glug to fried rice for instant restaurant-style flavor

• Use for marinating and velveting meat for stir fries

• Fortify braising liquids to add aroma and cut richness of fatty meats

RECIPE RECS ✅

Add a splash of shaoxing to these dishes

Shaoxing wine can level up your stir-fries at home. If you’re looking for stir-fry inspiration, check out our collection here:

READER Q&A 🧠

Umami refresher

Umami is a Japanese term that translates to “savoriness” or “deliciousness.”

It has gained popularity in cooking lingo over the past decade partially because it's now officially recognized as the 5th taste category human tongues can register. It turns out that umami is a different taste profile from sweet, sour, bitter, or salty flavors.

Just like sugar registers as a sweet taste, and salt makes things salty, glutamates are responsible for the umami flavor. Highly savory foods such as anchovies, mushrooms, soy sauce, and Parmigiano Reggiano are all high in glutamates, which make them taste not just salty, but umami.

• A tortilla chip is salty, but a seared steak is savory, thanks to the umami-rich amino acids (glutamates) in the meat.

While umami is often associated with cooked meats, it’s naturally present in many plant-based ingredients as well. Tomatoes, mushrooms, and fermented goods (e.g. soy sauces) contain glutamates.

How do you harness it’s power at home? Powdered MSG (Monosodium Glutamate) is perhaps the easiest (and most well-known) way to add umami to your cooking, although you can rely on other umami bombs like anchovies, bouillon powders, or fish sauce.

WINNING READER SUBMISSION 🏆

Mezze spread

This week’s dinner winner is Ean W., who made a mezze table spread with different types of hummus, proteins, veggies, and frilled Mediterranean style meatballs.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: How eggs became a luxury

In a minute or less: Courgette lasagne

What we’re watching: A day at the original Panda Express

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