In article <hXXad.378712$Fg5.69264@attbi_s53>,
"Adam Schwartz" > wrote:

> I have some chicken and vegetables I'd like to use in a stir-fry, but
> I'm tired of always making the same stir-fry with soy sauce. I'd like to
> try something more interesting, perhaps with a more complex sauce. I have a
> fairly well stocked pantry which includes many ethnic ingredients, and I'd
> prefer a recipe flexible enough to use with the ingredients I already have.
> These are just some of the things I may use in the stir-fry:
>
> -Snow peas
> -White button mushrooms
> -Thai dragon peppers (fresh or dried)
> -White or red onions
> -Broccoli crowns
> -Carrots
> -Chicken
> I also have soy sauce, rice vinegar, and orange, two limes, rice, and most
> other items common to American pantries.
>
> Thanks,
> Adam S.
>
> (P.S. I like very spicy food!)
>
>

You forgot garlic and fresh grated ginger. ;-)
Those two ingredients are classic in oriental foods.

Lately, I've been mincing my garlic and ginger in the
small food processor. Saves me time.

And black pepper.

K.

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