In article >,
Mr Libido Incognito > wrote:

> I usually just mix some oyster sauce a pinch of dark sesame oil and fish
> sauce....But that's starting to be boring...Anybody got some good stir fry
> sauce recipes?

Stir fry's sometimes put off some liquid.

Drain it off, reduce it, add a bit of soy sauce, wine and arrowroot
powder. ;-d

Or try this:

Simmer or pressure cook a combination of chicken, (or pork), LOTS of
fresh ginger root, LOTS of fresh garlic, some dried shitake mushrooms,
one whole onion, 2 or 3 shallots, a few celery stalks and a couple of
thinly sliced carrots. Add white pepper powder to taste.

Extract to make a stock with a pressure cooker or long, slow simmering
in a stock pot.

Strain thru a screen strainer and toss the veggies, reserve the meat,
shredded and deboned, for chicken salad.

Take the liquid and reduce it by at least 1/2. Add some Merlot wine then
thicken with arrowroot powder.

Freeze in appropriate portions, then salt to taste using soy sauce when
you use it.

I've not tried adding oyster sauce to this yet.

I generally make this sort of reduction sauce using the stock left over
from chicken feet or pork trotters.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson