In article >,
Steve Wertz > wrote:

> On Thu, 26 Jul 2007 08:43:00 -0700, Bobo Bonobo® wrote:
>
> > Three green bell peppers, stir fried in peanut oil with garlic, red
> > chile flakes and a tiny bit of msg. Added soy sauce right at the
> > end. An extra spinkling of cayenne after plating and tasting.
>
> The single most important Asian sauce for stir-fry is oyster
> sauce rather than soy sauce. Try using some of that next time.

Hoisin (a good one) is right up there too. By "a good one" I mean
something other than la Choy or Dynasty -- Lee Kum Kee is not bad.

Isaac