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Shaoxing wine turns a decent stir fry into a takeaway one. If your supermarket does not stock it, here is what to use instead.
The best Shaoxing wine substitute
Dry sherry is the closest swap and works one for one. Both are aged, nutty and slightly sweet, and sherry is sold in every supermarket. Use a dry fino or amontillado, not a cream sherry. Dry white vermouth is the next best option.
Every substitute, ranked
- Dry sherry. One for one. The standard swap in British kitchens.
- Dry white vermouth. One for one. Slightly more herbal.
- Mirin. Use two thirds and cut other sugar, as mirin is much sweeter.
- Sake. Cleaner and less nutty, but it does the same job of lifting aromas.
- Alcohol free: white grape juice plus rice vinegar. Three parts juice to one part vinegar.
What is Shaoxing wine?
Shaoxing wine is a Chinese rice wine from Shaoxing in Zhejiang province, aged and used almost entirely for cooking rather than drinking. It removes the raw smell from meat and fish and adds a nutty depth. Most bottles sold in supermarkets are salted, which extends shelf life.
Where to buy Shaoxing wine in the UK
Chinese supermarkets are the reliable source, and it is cheap there. Larger branches of the big supermarkets sometimes carry it in the world food aisle, though stock is patchy. Note that salted cooking versions are often sold beside the drinking grade.
- Chinese supermarkets: See Woo, Wing Yip, Hoo Hing
- Online: Starry Mart, Oriental Mart, Amazon
- Some larger supermarket branches, in the world food aisle
- Buy unsalted if you can find it, so you control the seasoning
Frequently asked questions
Is dry sherry really close enough?
Yes. It is the swap most Chinese cookbooks written for Western kitchens recommend, and side by side the difference is small.
Can I use rice vinegar instead?
No. Vinegar is sour where the wine is aromatic and slightly sweet. It will make the dish taste sharp.
Does the alcohol cook off?
Most of it does in a hot wok, but not all. Use the grape juice and vinegar mix if you need to avoid alcohol completely.
How should I store it?
A cupboard is fine. Salted cooking wine keeps for a year or more once opened.
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- Shaoxing wine. The real thing, a Chinese cooking wine.
- Dry sherry. The closest common substitute.
