Rice paper square (19cm) works well for wraps, salad rolls, spring rolls, desserts
Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Whole water chestnuts are good for wok dishes, salads etc.
Spice paste for wok noodles
Spice paste for Kung Pao chicken from Szechuan cuisine
Dried black mushroom (fungus) for salads, soups etc.
Mix for wonton soup Wenchou style