DC. wrote:

> <snip>
>
>>The one they serve from the shops in Chinatown (Boston) are oil based,
>>no soy, ginger and scallions. Possible salt.
>>
>>--
>>Dan
>>
>
> I can't remember the original post but if the recipe you need is similar to
> the above description, then it's just a simple task. There isn't a fix
> recipe for it as people change it according to their taste or liking. It's
> simply blanching bruised ginger & scallions in hot oil. Then adding
> seasonings like salt &/or sugar. This is a pretty well known technique in
> 'classical' Chinese cooking. For example, the Soya chicken i made last night
> uses this. The concept is to heat up fragrant or flavoursome oil before
> adding the main cooking ingredients. Basically it's getting the aromatics
> sorted before the main cooking part begins. Many cuisines do the same, from
> French(frying up onions, garlic) to Indian(frying up a spice paste) before
> the main cooking begins.

Yes, this is what it seems to me (looking over the small container on my desk).
They give the ginger/scallion oil and a beef like sauce when I order things like
soy sauce chicken, roast duck, pork belly.

--
Dan