On Mon, 12 May 2008 16:28:33 -0500, Sqwertz
wrote:

snopea wrote:

Any good ones out there anyone can recommend?

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

thanks!

The single-most important sauce for stir-frying is oyster sauce. A
good one like Lee Kum Kee premium or Amoy. And if you can't get
those, then LKK Panda brand is fairly decent.

Rice wine, chicken stock, light soy sauce, black bean sauce, shrimp
paste, bean paste, and hot chili pastes are secondary, and with all
the above you can make any sort of stir-fry. Don't ever buy
anything labeled "stir-fry sauce" - They all suck.

-sw

i suspect snopea is mainly looking for convenience here.

snopea, try googling 'chinese brown sauce' for something you can make
up in advance and add to stir-fried ingredients. it will taste better
and be cheaper in the long run than the pre-made sauces. you will
have to buy the ingredients, but most of them last a long time. for
storage tips on the ingredients, check he

http://chinesefood.about.com/od/sauces/f/storesauce.htm

there's another nice ingredient page he

http://www.foodsubs.com/CondimntAsia.html

that being said, the effort involved in frying some shredded ginger
root and garlic before your meat and vegetables is amply repaid.

your pal,
blake