"Puester" wrote
> Ed Grabau and Pam Jacoby wrote:
>> When I started stir frying, I just returned to my days of major Chinese
>> cooking for an easy marinade for beef and pork. I just mix soy sauce (no
>> special type) 2 to 1 with water and add a heaping soup spoon of
>> granulated sugar per cup (not much into using measuring spoons ;-) ).
>> What could be easier?
>
>
> Well (not easier, but maybe tastier) but how about some minced garlic and
> grated fresh ginger and a bit less sugar in that marinade?
>
> gloria p

I do know what you're saying, GloriaP. Traditional Chinese recipes do not
add garlic and ginger in recipes, except where they definitely want them,
and exactly when they want them. American stir fry isn't even in the same
neighborhood as Chinese cooking, so I do not know when to add garlic and
ginger, but I do agree that the additions could add. I was just offering a
basic.

Pam