The Ethnomusicologists' Cookbook
SHOPPING LIST FOR SICHUAN RECIPES
Meat:
1-1/2 lb. chicken breast meat
1-1/2 lb. jumbo shrimp
Produce:
1 lb Shanghai cabbage
6 Chinese eggplants (long and thin)
1 lb. watercress
4” fresh ginger root
3/4 c. shredded carrots
2 bunches of scallions
4 cloves garlic
10 fresh mushrooms
1 c. bean sprouts
fresh basil leaves
Grains:
3 c. white rice
Miscellaneous:
2 cakes of firm fresh bean curd (tofu)
1 bottle of corn oil for frying
1 bottle of Spicy Eggplant Sauce by Spicy King. If this is not available,
substitute with
any other Sichuanese spicy sauce
1 bottle of Bean Curd Sauce by Spicy King. If this is not available, substitute
with any
other Sichuanese bean curd sauce.
1 bottle of Szechuan Salad Sauce or Dan Dan Noodle Sauce, both by Spicy King.
If these
are not available, substitute with any other Sichuanese spicy sauce.
1 bottle of Pearl River Bridge Superior Light Soy Sauce
1 bottle of Chinkiang vinegar
1 bottle of Shaoxing cooking wine
2 T sesame oil
1/2 c. sugar
salt
five-spices powder
Beverages:
fruit juice
tea
water
