Soy sauce: You should own high quality, authentic soy sauce, probably from a Chinese grocer (I'm sorry, but Kikkoman just doesn't do it for me). My soy sauce of choice has always been Pearl River Bridge Light Soy Sauce. It's more flavor and not a salt bomb.
Sesame oil: You should own high quality, authentic sesame oil, probably from a Chinese grocer (I'm sorry, but the super-expensive, thimble of oil you get at Whole foods or Trader Joe's just doesn't do it for me). My sesame oil of choice is Kadoya. It's a Japanese brand of sesame oil and is delicious and fragrant and fabulous.
Rice wine: You should own high quality, authentic rice wine, probably from a Chinese grocer (I'm sorry, but...oh wait rice wine is not very mainstream...carry on). There are a ton of different brands of rice wine with differing levels of sodium and alcohol content. I have not established a preference (shocking, I know) for rice wine, so feel free to experiment (Chinese writing over some, if not all the bottle, is a good sign).
Rice vinegar: You should own high quality, authentic rice vinegar, probably from a Chinese grocer (I'm sorry, but white distilled and balsamic just won't taste right). My rice vinegar of choice is Marukan. They make seasoned and unseasoned rice vinegar. I would recommend the unseasoned variety as you can easily season it yourself (just add sugar and salt, really) if it is called for.
White pepper powder: This condiment adds quite a bit of spiciness and flavor, so don't get all crazy and dump a whole bunch in all at once - a little goes a long way. Careful that you don't get the white pepper salt as that could really throw your recipe for a loop.
Ok, I could go on and on, but that should do it for now...recipes soon.
