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Chinese cuisine is incredibly diverse, with regional variations that influence the flavors and ingredients used in cooking.

However, there are several key spices, sauces, and seasonings commonly found in Chinese cooking:

1. Soy Sauce: Like in Japanese cuisine, soy sauce is a fundamental seasoning in Chinese cooking. It adds savory depth (umami) to dishes and comes in various types, including light soy sauce (which is lighter in color and saltier) and dark soy sauce (which is thicker, sweeter, and less salty).
2. Ginger: Fresh ginger is widely used in Chinese cooking to add flavor and aroma. It’s often sliced, minced, or grated and used in stir-fries, soups, marinades, and sauces.
3. Garlic: Garlic is another essential ingredient in Chinese cuisine, adding pungent and aromatic flavor to dishes. It’s commonly used in stir-fries, braises, and sauces.
4. Sichuan Peppercorn: Sichuan peppercorn is a key spice in Sichuan cuisine, known for its unique numbing and citrusy flavor. It’s used in dishes such as Mapo Tofu and Sichuan hot pot.
5. Star Anise: Star anise has a strong, licorice-like flavor and is often used in Chinese braised dishes, soups, and marinades. It’s a key ingredient in Chinese five-spice powder.
6. Chinese Five-Spice Powder: This spice blend typically includes star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds. It adds a warm, aromatic flavor to dishes such as roasted meats and stir-fries.
7. Oyster Sauce: A thick, savory sauce made from oysters, soy sauce, sugar, and sometimes other seasonings. Oyster sauce adds depth of flavor and richness to stir-fries, braised dishes, and marinades.
8. Hoisin Sauce: A thick, sweet, and savory sauce made from soybeans, sugar, vinegar, and spices. Hoisin sauce is commonly used as a dipping sauce, glaze, or marinade for meats and vegetables.
9. Chili Bean Paste (Doubanjiang): A spicy and salty fermented bean paste made from broad beans, chili peppers, and sometimes soybeans. It’s a key ingredient in Sichuan cuisine and adds heat and depth of flavor to dishes like Mapo Tofu and Sichuan hot pot.
10. Rice Vinegar: Mild and slightly sweet, rice vinegar is used in Chinese cooking for pickling, salad dressings, dipping sauces, and stir-fries.

These are just a few examples of the many spices, sauces, and seasonings used in Chinese cuisine. The combination of these ingredients varies depending on the region and the specific dish being prepared.

Keto Beef and Broccoli Stir-Fry Recipe

Ingredients:

For the Beef Marinade:
– 1 lb flank steak, thinly sliced against the grain
– 2 tablespoons soy sauce or tamari (for gluten-free option)
– 1 tablespoon dry sherry or rice wine vinegar
– 1 teaspoon sesame oil
– 1 teaspoon granulated erythritol or monk fruit sweetener
– 1 teaspoon minced garlic
– 1 teaspoon grated ginger
– 1 tablespoon arrowroot powder or xanthan gum (optional, for thickening)

For the Stir-Fry:
– 2 tablespoons olive oil or avocado oil
– 4 cups broccoli florets
– 1/2 cup beef broth or chicken broth
– 2 tablespoons soy sauce or tamari
– 1 tablespoon oyster sauce (check for sugar content)
– 1 teaspoon sesame oil
– Optional: sliced green onions and sesame seeds for garnish

Instructions:

1. In a bowl, combine the thinly sliced flank steak with soy sauce (or tamari), dry sherry (or rice wine vinegar), sesame oil, sweetener, minced garlic, and grated ginger. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator.

2. If using arrowroot powder or xanthan gum to thicken the sauce, mix 1 tablespoon of arrowroot powder with 1 tablespoon of water to create a slurry. Set aside.

3. Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef slices and cook for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon of oil. Add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp.

5. Pour the beef broth (or chicken broth) into the skillet with the broccoli. Add soy sauce (or tamari), oyster sauce, and sesame oil. Stir to combine.

6. If using the arrowroot powder or xanthan gum slurry, add it to the skillet and stir well to thicken the sauce. Cook for another minute until the sauce has thickened slightly.

7. Return the cooked beef slices to the skillet with the broccoli and sauce. Stir to coat the beef and broccoli evenly with the sauce.

8. Remove the skillet from heat and transfer the beef and broccoli stir-fry to a serving dish.

9. Garnish with sliced green onions and sesame seeds if desired.

Serve your keto beef and broccoli stir-fry hot over cauliflower rice or on its own for a delicious and satisfying Chinese-inspired meal!