"Wayne" > wrote:
> "Nick Cramer" > wrote in message
> > 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)
> >>
> >> A small $20 investment and you can make dozens of tasty dishes.
> >
> > James, Steve is spot on with this. By varying which and how much of
> > each ingredient you use, you hone the sauce to the dish. I would also
> > add Thai Nam Pla (fish sauce) to the list and note that there are many
> > varieties of soy sauce, each of which has a different flavor. We mainly
> > use Thin, Black (not for stir fry, but sparingly in some noodle dishes)
> > and Gold Mountain Soy Sauces. The kids also bought some Hoisin Sauce,
> > but they only mix it with dip. Also, the rice wine should be a drinking
> > wine, not a cooking wine. Enjoy the adventure!
>
> I would add fresh garlic, ginger and sugar to that list

Well, yes. There are many more ingredients that may be used when
stir-frying. Lemongrass, shrimp paste and Kaffir Lime leaves come
immediately to mind, and we have probably two dozen other sauces, Sriracha
being the main one.

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