snopea wrote on Mon, 12 May 2008 18:15:12 +0100:

(ie do the meat and veg and add the sauce and it's done)

thanks!

I never use bottled stir-fry sauces because most such sauces are
extremely easy and quick to prepare. Most people who eat Chinese
food will have soy sauce (the light variety is often good.).
Garlic and fresh (or frozen) ginger root are not hard to come by
and most people have cornstarch. Rice vinegar and mirin are
useful but a little less distilled vinegar can be used and
sherry will substitute for mirin.

Chicken stock, black bean sauce and sesame oil are sometimes
called for. One recipe that I have includes ketchup :-)
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not