Look for these ingredients in the ethnic section of larger supermarkets or at Chinese or Asian markets.

Baby Corn

These tender, pale yellow miniature ears of corn are completely edible. They’re sold in cans.

Black Beans (fermented)

These small black soybeans are salted and aged with spices, then coarsely chopped to release their rich, pungent flavor. They’re available in jars, cans and plastic bags.

Black Mushrooms

Black, or winter mushrooms, are dehydrated and have a strong, smoky flavor. The most expensive type have thick caps with white cracks. For stir-frying, use the thinner, less expensive variety. Soak them before using and remove the tough stems.

Bok Choy

Also known as Chinese white cabbage, bok choy has long, white, thick stems and large, loose, crisp-tender green leaves. It’s excellent in soups and salads, as well as stir-fries.

Cellophane Noodles

Also known as bean threads, these dry, fine, white noodles are made from mung bean flour. You’ll find them packed in tight 2-ounce bundles. Soak them before using, then steam or stir-fry them, Or, while still dry, use these noodles as a garnish for dishes, add them to soups or deep-fry them. Although they’re noodles, the Chinese consider them a vegetable and include them in many vegetarian dishes.

Chili Paste

Chile paste, which also may be called Szechuan or Thai paste, is a hot and spicy sauce of chile peppers, vinegar, garlic and soybeans. It’s sold in jars.

Duck or Plum Sauce

This tangy-sweet, pungent sauce resembles chutney. It’s made with apricots, apples or plums, and chiles, vinegar and sugar. Serve it with duck, fried appetizers or spareribs.

Egg Roll Skins

Used for making egg rolls, these paper-thin, 6-inch squares of dough are made of eggs, flour and water. Egg roll skins are sold in 1-pound packages in the produce department.

Five-Spice Powder

Made with at least five ground spices, this mixture is slightly sweet and pungent. To make your own, combine: 1 teaspoon cinnamon, 1 teaspoon crushed anise seed, ¼ teaspoon crushed fennel seed, ¼ teaspoon freshly ground pepper or % teaspoon crushed Szechuan pepper, and 1/a teaspoon cloves. Store it in a tightly covered container.

Gingerroot (fresh)

This gnarled, brown root with the white-ivory interior has a fresh, spicy flavor. It’s most commonly used either grated, ground or slivered. Before using, remove the outer brown skin. Store it in the refrigerator for up to 1 week or freeze it for up to 2 months. For best results, grate frozen gingerroot before it thaws.

Hoisin Sauce

The ketchup of Chinese cooking, this thick, smooth reddish-brown sauce has a mildly sweet-spicy flavor and is made with soybeans, vinegar, chile peppers, spices and garlic. Use it as an ingredient or as a dipping sauce.

Napa Cabbage

Also known as Chinese cabbage, it has an oblong head of wide, white, celery-like stalks with frilly, pale green leaves. Napa cabbage’s mild flavor and crisp texture make it an excellent addition to any salad.

Noodles (Chinese)

This fresh or dehydrated pasta is made of wheat flour, water, salt and sometimes eggs. Boil, braise, stir-fry or deep-fry these versatile noodles. If necessary, you can substitute fettuccine, vermicelli or spaghetti. The fresh noodles are looped or curled in bundles and packaged in clear plastic.  You’ll find them in the produce department. The dehydrated noodles also may be called “lo mein” noodles; look for them in the Chinese section.

Oyster Sauce

A thick, brown sauce made of oysters, soy sauce and spices, oyster sauce adds richness to dishes without overpowering other flavors. It does have a slight fish flavor. Use it as an ingredient or as a dipping sauce.

Sesame Oil

A golden brown, strongly flavored, fragrant oil, sesame oil is made from pressed, roasted sesame seeds. It adds special flay to salads arid other dishes.  It’s not suitable for stir­-frying because it has a low smoking point.

Snow Peas

Also known as Chinese pea pods, these crisp, flat green pods add texture and vivid color to Chinese dishes. Select bright green unblemished pods. Before using, snap the ends and pull down the string. The whole pod is edible.

Tofu

Tofu, or bean curd, is made of pureed soybeans pressed to form a silky smooth, white, custard-like cake. It’s quite bland and readily absorbs other flavors. There are three types — firm, soft and silken. Tofu is available in 1-pound blocks covered with water. In dishes, tofu is used as a vegetable or as a meat substitute.

Wonton Skins

Used for making deep-fried or steamed wonton appetizers, these paper-thin, 3-inch-square sheets of dough are made of flour and eggs. Look for them in the produce department.