Nick wrote on 28 Apr 2007 23:38:09 GMT:

NC> Steve Wertz > wrote:
??>> On Fri, 27 Apr 2007 17:59:01 -0400, James Silverton wrote:
??>> [ . . . ]
??>> Buy a few simple Asian sauces and you'll have plenty of
??>> "stir-fry" sauces that will taste much better than
??>> anything store-bought. Some of the most important things
??>> to buy a
??>>
??>> Oyster Sauce
??>> Chinese or Korean rice wine.
??>> Black bean garlic sauce
??>> Black beans (whole)
??>> Hoy Fung chili garlic paste
??>> [hot] Bean paste
??>> Minor's or McCormick chicken base
??>> Sesame oil
??>> Soy sauce (which I personally never use, except Kecap
??>> Manis)
??>>

I guess I have no real argument with your list! I tend to use
Siracha garlic-chili sauce (the one with picture of the rooster)
and I use enough regular soy sauce that I buy it in gallon cans
(Kikkoman) to refill the cooking and table bottles. I like miso
soup so I usually have miso in the the fridge (it keeps very
well) and also hon-dashi to make the basic soup.

Have you ever eaten Vietnamese Pho soup? A 1:1 mixture of hoisin
and Siracha makes a good dip for the pieces of beef or chicken.
I got this idea by watching people who looked like they might
have come from that part of the world!


James Silverton
Potomac, Maryland

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