Ingredient Substitutes

Can’t find it? We’ve ranked the best alternatives by flavor match.

Doubanjiang

豆瓣酱

Best substitute: Gochujang (Korean Chili Paste) (1:1 by volume, but reduce added salt by 25%)

3 options ranked

Pixian Douban

郫县豆瓣

Best substitute: Regular Doubanjiang (Chili Bean Paste) (1:1 by volume)

3 options ranked

Sichuan Peppercorn

花椒

Best substitute: Sichuan Peppercorn Oil (花椒油) (1/2 to 1 teaspoon Sichuan peppercorn oil per 1 teaspoon whole peppercorns called for)

3 options ranked

Shaoxing Wine

绍兴酒/料酒

Best substitute: Dry Sherry (Fino or Amontillado) (1:1 by volume)

3 options ranked

Oyster Sauce

蚝油

Best substitute: Mushroom Vegetarian Oyster Sauce (1:1 by volume)

3 options ranked

Dark Soy Sauce

老抽

Best substitute: Regular Soy Sauce + Molasses (1 tablespoon regular soy sauce + 1/2 teaspoon molasses per 1 tablespoon dark soy sauce)

3 options ranked

Light Soy Sauce

生抽

Best substitute: Japanese Soy Sauce (Kikkoman or Similar) (1:1 by volume)

3 options ranked

Douchi

豆豉

Best substitute: Black Bean Garlic Sauce (Premade) (1 tablespoon black bean garlic sauce per 1 tablespoon douchi, but reduce garlic and salt in recipe)

3 options ranked

Chinese Black Vinegar

陈醋

Best substitute: Balsamic Vinegar (1:1 by volume for cooking; for dipping sauces, use 3/4 the amount)

3 options ranked

Dried Chili Peppers

干辣椒

Best substitute: Chile de Arbol (1:1 by count for most Chinese dried chili types)

3 options ranked

Chinese Five-Spice Powder

五香粉

Best substitute: DIY Blend: Cinnamon + Star Anise + Cloves + Fennel + Sichuan Peppercorn (Equal parts by volume of all five spices, toasted and ground — makes the real thing)

3 options ranked

Cornstarch

玉米淀粉

Best substitute: Potato Starch (太白粉/马铃薯淀粉) (1:1 by volume for all three uses (thickening, velveting, coating))

3 options ranked