From Men's Health.
FISH SAUCE
This condiment's funky aroma belies a beautifully balanced, umami-rich flavor. Mix 1/4 cup of it with 1/4 cup of warm water, the juice of a lime, and 1 tsp of sugar to make a dressing for any cruciferous vegetable—broccoli, cauliflower, brussels sprouts.
RED CURRY PASTE
Made from chilies, galangal, garlic, lemongrass, and kaffir lime leaves, the paste transforms chicken stock and coconut milk into an addictive broth for noodle soups or vegetable curries.
HOISIN SAUCE
Made from sweet potatoes, soybeans, spices, garlic, and red chilies, hoisin straddles the line between spicy, sweet, and sour. Try it once and it's likely to get as much play in your kitchen as a bottle of Heinz. Combine with chili sauce and a splash of soy for a sweet-spicy glaze for grilled vegetables or as a base for a stir-fry.
MISO PASTE
The savory goodness of this fermented soybean paste makes it one of the world's great condiments. Mix white miso with softened butter and slather on asparagus or sweet potatoes.
SAMBAL OELEK
Made from sun-dried red chilies, sambal is the older, more versatile brother of the now-ubiquitous sriracha. Stir a spoonful (careful, it kicks) into wok-seared eggplant, spinach, or bok choy.
Read more at Men's Health: http://www.menshealth.com/nutrition/meat-lovers-guide-vegetables/page/3#ixzz1o7svCHYq
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