How to Cook Chinese Food without MSG

Authentic Chinese cuisine and their spicy dishes is a favorite of almost all people as it suits almost any palate. This relished style of cuisine is made by the use of garlic, green chilly, ginger, other Indian spices and the ubiquitous MSG (sold under the brand name Ajinomoto). Just as consuming chocolate stimulates the sweet taste receptors of tongue, consuming food seasoned with MSG (Monsodium Glutamte) has stimulating effect on the “umami” or glutamate receptors of our tongue, increasing the savory flavor of these foods. However, many experts say that MSG causes “Chinese Restaurant Syndrome“; the dizziness, headaches, and chest pain are experienced by some people after taking dinner at a Chinese restaurant.

The best way to avoid MSG is to prepare food at home without MSG. You can use disodium guanylate and disodium inosinate as a substitute of MSG. Fermented fish sauce is the best substitute as an all-purpose substitute. For Asian dishes, soy sauce is the best substitute of MSG. In place of soy sauce, you can use vinegar and wasabi in some recipes. In pastas and other Italian/Western cooking, you can add parmesan cheese to replace MSG. Shiitaki mushrooms and Tomato are not as omnipresent in use as MSG or its substitutes but they can play roles as well.

Chinese Fried Rice


  • 1 tea cup uncooked rice
  • 100 grams carrots
  • 100 grams capsicums
  • 100 grams French beans
  • 1 bunch spring onions
  • 4 teaspoons refined oil
  • Salt to taste
  • Green chillies in vinegar
  • 2 tablespoons soya sauce
  • 4 sticks celery
  • 1 teaspoon white pepper powder
  • Chilli sauce to serve


Cook the rice in such a way that each grain of the rice should be separate. Chop carrots and capsicums in to small pieces. Cut the leaves of the spring onions. Take a pan, add oil and heat it thoroughly. After that, add vegetables and white pepper powder. Cook it on a high flame for about 3 to 4 minutes. Add the rice, salt and soya sauce. Combine them very well and cook for about 2 minutes. Serve this Chinese Fried Rice hot with chilli sauce and chillies in vinegar.

Note: In this recipe, white pepper powder is used as a substitute of MSG.

Chicken Manchurian


  • 1 cup Chicken (minced)
  • 4 tbsp. Soy Sauce
  • 1 pinch White Sugar
  • 1 no. Egg white
  • 4 nos. Green Chilies (optional)
  • 1 tsp. Vinegar
  • 4 tsp. Garlic
  • 4 tbsp. Corn Flour
  • 4 tsp. Ginger
  • ½ cup Tomato Ketchup
  • 3 tbsp. Green Chili Sauce
  • ½ cup Onion
  • 1 cup Cabbage
  • Vegetable Oil for frying


Mix soy sauce (2 tbsp), chicken, egg white, cabbage, green chili sauce (1 tbsp), corn flour (3 tbsp), garlic (1 tsp), tomato ketchup (1 tbsp), white pepper (1/2 tsp), ginger (1 tsp) and salt (to test). From this mixture, make small balls and fry them deeply in hot oil until they become golden brown. Take one tablespoon oil in a pan and heat it. Now add chopped onions, ginger and garlic. Fry them for about 3-4 minutes. Then, add tomato ketchup, soy sauce (2 tbsp), and green chili sauce (2 tbsp). Combine them well and put 2 cup of water in it. Add chicken balls when water begins boiling; add white sugar. Then, cook this for approximately 4 to 5 minutes and add chopped green chilis. Combine a tbsp corn flour with ½ cup of water and gradually add while stirring; heat for approximately 2 to 3 minutes. Finally, garnish your Chicken Manchurian with chopped spring onions and serve hot with steam rice.

Note: White sugar is used as a substitute of MSG in this recipe.

Spring Rolls


  • 250 gms maida (all-purpose flour)
  • 2 to 3 Onions chopped
  • 1 Egg
  • Salt to taste
  • 2 to 3 Capsicum chopped into long pieces
  • 100 Ml milk
  • 1/2 Tbsp chili sauce
  • 1/2 Tbsp soya sauce
  • Oil for frying


Combine maida, milk, egg and prepare a thin batter. Heat oil in a vessel and shallow fry capsicum and chopped onions. Also add chili sauce, soya sauce, and salt. Heat it until the capsicum pieces are tender. Heat another pan and from the above batter, create thin pancakes. Then, add the capsicum curry in the center of the pancake; roll and close the edges with the help of egg whites.

Carry out the same process for the residual batter. Take a pan, heat oil in it and deep fry the spring rolls until they become golden brown. Serve them hot together with tomato sauce.

Note: Salt is added in this recipe as a substitute of MSG.

MSG – The Hidden Food Additive Killer Video from Youtube:

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