Chinese food and alcohol

Need help! What do recomend as a substitute for wine, sherry, sake, mirin or any alcoholic beverages that are in most Asian recipes without losing flavor? What's the solution.

[m brown]

howz'bout try rice wine vinegar or plain rice vinegar, even white vinegar? or non alcoholic beer or wine? fruit juice, like grape or malt soda.

now you've made me hungry!!

what dish were you looking to cook?

Originally posted by m brown:
howz'bout try rice wine vinegar or plain rice vinegar, even white vinegar? or non alcoholic beer or wine? fruit juice, like grape or malt soda.

now you've made me hungry!!

what dish were you looking to cook?

Reply: Thank you M Brown for your quick reply. Hungry huh? Well actually several dishes with kids in mind. I want them to cook without the alcohol and still keep the flovor. I like the idea of grape soda. What is malt soda? I think apple cider may be the way to go. I looking at a recipe for red cooked pork roast. Thanks again.

[Greg]

Oops!

[This message has been edited by Greg (edited June 15, 2000).]

[Greg]

Use the alcohol, just be certain you flame it off. Or, be sure to bring the dish to 180 degrees F (alcohol evaporates somewhere in the 170's, I'm not sure of the exact temp). I've made wine sauces for my under-age younger siblings, but the alcohol cooks out during the simmer.

Greg, Thanks for the idea. I will try it.

[mudbug]

There is an excellent website dealing with food substitutions.

Check out www.foodsubs.com

[Dlee]

Try to use your personal favorite alcohol or a alcohol that in popular to your region. Chinese food is easily adaptable to any region.