Ingredients
Vegetables are part of a plant that is used for food. Vegetables are obtained from a multitude of plants from different climates and each one has a different flavor, color, texture and shape. Many vegetables can be eaten raw, though some require cooking prior to consuming. Some vegetable categories include squash, leafy greens and root veggies.
Protein refers to a major food group that is necessary for proper nutrition. There are many proteins that are plant, animal and seafood based. Examples of plant protein include soy, nuts and seeds. Animal protein includes meat and fowl. Seafood proteins include fish and shellfish. Protein is usually umami and savory in flavor. Textures and colors vary.
Wonton wrappers are used to make wonton dumplings. The wrapper is almost paper thin, cream colored and made from wheat flour dough. The wrappers usually come pre-made in small squares or sometimes circles and are wrapped around a small amount of wonton filling, such as meat, seafood or vegetables. The wrapper tastes bland and salty.
Soy sauce is a liquid condiment and seasoning made from fermented soybeans. Traditionally it was been made with just soy, many versions and brands use wheat as well. Soy sauce is dark brown with a thin viscosity. The flavor is intensely salty and umami. Soy sauce is used to season meats, seafood and vegetables, it is also used in sauces to perk up the flavor of the food and enhance other tastes.
Sesame oil is pressed and extracted from sesame seeds. Sesame is a tiny seed with an earthy and nutty flavor. The sesame ranges in neutral colors from white to black. Raw sesame oil is yellow. Roasted sesame oil is a light to medium shade of brown. The raw, or non-roasted oil has a milder taste than the roasted variety and is more multi-purpose, whereas the oil from roasted sesame seeds lends a deep, earthy flavor that pairs well in East Asian dishes and is used as a flavoring.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
