How to Make Your Own Oriental Seasoning Mix

When you are creating Asian meals at home, you will need to know how to season your dishes. There are two types of homemade oriental seasoning mixes that you can make. Make a wet seasoning mix for stir fry dishes and a dry mix for seasoning other Asian dishes. Dry oriental seasoning mixes can even be used to flavor snacks such as popcorn.

Things You'll Need

  • 2 tsp. of ground cinnamon
  • 2 tsp. crushed anise seed
  • 1/2 tsp. crushed fennel seed
  • 1/2 tsp. Szechuan pepper
  • 1/4 tsp. ground cloves
  • Small container
  • 6 tbsp. cornstarch
  • 1 tsp. garlic powder
  • 2 tsp. instant beef bouillon granules
  • 1 tsp. onion powder
  • Large mixing bowl
  • 6 tbsp. wine vinegar
  • 6 tbsp. water
  • 1 1/2 tsp. grated ginger root
  • Wire whisk
  • 3/4 cup soy sauce
  • 3/4 cup corn syrup
  • 2 1/2 cups water
  • Empty salad dressing container

Dry Mix

  1. Crush the anise and fennel seed into a fine powder. Place the powder in a small container.

  2. Add ground cinnamon, Szechuan pepper and ground cloves to your small container. Mix with the anise and fennel seed powder.

  3. Place a lid on the small container and store in a cool, dark place. Use within six months.

Wet Mix

  1. Measure and pour cornstarch, garlic powder, instant beef bouillon granules and onion powder in to a large mixing bowl.

  2. Pour wine vinegar, 6 tbsp. water and ginger root in to your mixing bowl. Use a wire whisk to combine all of the ingredients until your cornstarch dissolves.

  3. Add soy sauce, corn syrup and 2 1/2 cups water to the mixing bowl. Mix until all of the ingredients are completely combined.

  4. Pour the wet oriental seasoning mix in to an empty salad dressing bottle. Screw the lid in place.

  5. Store in the refrigerator for up to one month.

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