What would you put in my "Chinese" cupboard?

[Childrenofthestones]

Ay up.
.
I have an Italian cupboard and an Indian cupboard which I keep stocked up and which both serve me well.
My family all love Chinese food and I have had a couple of goes with varying results
I have decided to set up a "Chinese" cupboard with enough staples that can get me going on several different recipes.
Have you any experience cooking Chinese? What would you suggest as a staple for my cupboard?

So far I have-

Dark Soy
Light Soy
Hoisin
Garlic and Ginger.

Any ideas gratefully received ta!

Sesame oil
Oyster sauce
Dried black mushrooms

Bamboo in a tin
Chili sauce if you like it spicy

Obv. noodles as well- egg and rice

Sriracha
Rice vinegar
various types of noodles
fermented fish paste
chilli oil

Here's what I have in my "Asian" section of the pantry:

Sriracha (obviously)
Sambal Oelek
Toasted Sesame Oil
Brown Rice Vinegar
Mirin
Rice Vinegar
Jasmine Rice
Brown Rice
Chow-mein noodles
Cans of pineapple tidbits, water chestnuts and baby corn to add to stir-fry.
Thai curry paste
Coconut Milk
Sweet Chili Sauce
Tamari
Thai Rice noodles.
Peanut Butter

I always have cashews and peanuts in the freezer as well as Tofu, Chicken, and Shrimp.

I should have got up and checked my cupboard before replying!
I have most of that too, and sake and miso paste.
Also have gyoza, and spring roll wrappers in the freezer, with fish balls and pancakes for duck, and deep fried tofu puffs, fresh and dried tofu.
I need to do another Chinese feast soon.
I went to the Chinese Supermarket with another MNetter recently.
It was such fun

As it happens I was in a chinese supermarket the other day, they had pig uteri in the freezer. Fancy one of those in your cupboard?

Things not mentioned anywhere above:

5 spice
Runny Honey
White rice
Dried black beans

Fish sauce (fab flavour enhancer)

Groundnut oil (lower burning factor)

Chinese five spice

Honey

Brown sugar

Chinese rice wine (xioshing)

Chicken stock

If I think of more, I'll come back. Most chinese recipe books have a list of store cupboard items you should stock.

Yum, yum, yum. I feel a stir-fry coming on . I'm obsessed with those giant bags of Asian Greens too...So easy to throw into a dish and great way to get some leafy-greenage. I always buy a bunch of cilantro too as I really like to garnish dishes with a little of that (more Thai than Chinese but it's lovely with spicy things) . I used to grow it but it was never as nice as the shop-kind.

Star anise.
Still haven't looked in my cupboard, cba to get up!

Oooh...oils. I like peanut, canola and grapeseed for Asian. I used to use a wok all the time but now I'm hooked on my cast-iron pan. It is FAB for crispy, colourful veg...I don't do tofu in it though because it sticks. I bake it in the oven-- cubes tossed in a little oil and tamari until just a little crispy and golden.

I deep fry everything tofu, coated in cornflour and whatever spices.
Agedashi tofu is amazing, as is mapo tofu.

Mmm...love tofu .

Thank You everyone.

That's me off to the Chinese supermarket.

Take photos!

Black bean paste and chilli bean paste are lovely too. Char sui sauce in a jar is nice added to pork tenderloin for a cheats Chinese roast pork.

Prawn crackers - the translucent disk sort that you fry yourself.

We loved those Trills, they look like they are coming alive

They are yummy. And addictive.

DH is Chinese and we have...

Dark soy sauce
Light soy sauce
Oyster sauce
Hoisin sauce
Hot bean sauce
Yellow bean sauce
Red bean sauce
Chinese cooking wine
Cooking oil
Cornflour
Dried chilli flakes
Red chillies
Ginger
Spring onions
Coriander
5 spice powder
Dried star anise

And almost forgot...dried black beans

I have:
Soy.
Ginger.
Garlic.
Honey.
Oyster Sauce.
Plum sauce.
5 Spice
Star Anise.
Chilli flakes.
Sherry (can take the place of Rice wine etc)
Rice Noodles.
Rice.

And orange juice. One of the nicest, tho least authentic chinese-ish dish you can do is chicken stir fried with ginger, honey, soy and orange juice (a squeezed orange by choice but carton will do). Your DC will adore it.

Cherryblossom, would your DH know how to make that delicious gravy you get when you have beef with ginger or beef and vegetables?

Sorry for threadcrashing OP

I want to know what you do with the bean sauce...I've seen it on the shelf but don't know how you'd use it?

word--I'm going to try that for my DCs tomorrow...sounds right up their alley .