1. What are the best vegan substitutes for things like oyster sauce, plum sauce etc?
2. What brands would you recommend for an authentic flavour?
3. I am thinking of things like tamari soy sauce, chili-bean paste, water-pressed tofu, peanut oil, sesame oil, sesame seeds, dried mushrooms etc. Are there other things you would recommend?
EDIT: Thanks for the wonderful suggestion. Mucho gracias. Special thanks to the person who recommended the book. Now I feel fully equipped to take on Chinese cooking.