notbob wrote on 18 Mar 2006 in rec.food.cooking

> On 2006-03-19, Nexis > wrote:
> >
> > equal parts hoisin, oyster and soy sauce (or tamari), thinned with a
> > little stock
>
> That's why Chinese food gets to be kind of boring after awhile. The
> same basic 4-5 ingredients over and over. Add some ginger and rice
> vinegar and chiles and that's about it.
>
> nb
>

5 ingredients??!? Who said Chinese only? And where do you get only 5
ingredient chinese food...Change restaurants immediately!

But I digress I just am interested in what others do for stir fry
sauces...

I only use 5 or 6 of the following list to make a stir fry. But by
changing those around you can't get bored.

Lets see: bok choy, green beans, water chestnuts, asparagus, brocolli,
bamboo shoots, baby corn, various mushrooms ,onion ,almonds, cashews ,
cauliflower, spinach ,beef, pork, chicken, shrimp, bell peppers, tofu,
crab ,bean sprouts , tomatoes ,english peas or snow peas, salted black
beans, sesame seeds, cilantro, carrot, celery, noodles, rice, garlic
sausage ,italian sausage, chinese sausage, brussel sprouts, fish, squid,
garlic, 5 spice powder and ginger. Seems like more than 5 to me...Never
Mind the differing Sauces. I probably missed a few.

Oh I Forgot the mango, orange, lemon, lime and pineapple possibilities.

--
-Alan