Substitution Index
The swaps that work, and the ones that change the dish — so you can cook tonight with what you already have.
| If you do not have… | Use instead | Note |
|---|---|---|
| Shaoxing wine | Dry sherry | Closest flavour; use the same amount. |
| Chinese sesame paste | Tahini + a drop of sesame oil | Less toasty, but close in a sauce. |
| Black vinegar | Rice vinegar | Sharper and lighter; start with less and taste. |
| Dark soy sauce | Light soy sauce | Colour will be paler; do not add extra salt to compensate. |
| Rock sugar | Brown sugar | Works in braises, but the gloss will be less clean. |
| Chinese chives | Regular chives + 1 scallion | Milder garlic note; add the scallion green for aroma. |
| Dried red chillies | Chilli flakes | Flakes release heat faster; use less. |
| Wok | Cast-iron skillet | See the Wok Guide for batch and heat tips. |
| Steamer basket | Plate on a rack in a lidded pot | Keep water below the plate at all times. |
| Bamboo shoots | Water chestnuts, sliced | Different flavour, similar crunch. |
Swaps to avoid
Do not swap balsamic vinegar for black vinegar, olive oil for high-heat stir-frying, or sweet chilli sauce for chilli crisp. Each changes the dish in a way that extra seasoning cannot fix.