"Nick Cramer" > wrote in message
...
> Steve Wertz > wrote:
>> On Fri, 27 Apr 2007 17:59:01 -0400, James Silverton wrote:
>> [ . . . ]
>> Buy a few simple Asian sauces and you'll have plenty of
>> "stir-fry" sauces that will taste much better than anything
>> store-bought. Some of the most important things to buy a
>>
>> Oyster Sauce
>> Chinese or Korean rice wine.
>> Black bean garlic sauce
>> Black beans (whole)
>> Hoy Fung chili garlic paste
>> [hot] Bean paste
>> Minor's or McCormick chicken base
>> Sesame oil
>> Soy sauce (which I personally never use, except Kecap Manis)
>>
>> A small $20 investment and you can make dozens of tasty dishes.
>
> James, Steve is spot on with this. By varying which and how much of each
> ingredient you use, you hone the sauce to the dish. I would also add Thai
> Nam Pla (fish sauce) to the list and note that there are many varieties of
> soy sauce, each of which has a different flavor. We mainly use Thin, Black
> (not for stir fry, but sparingly in some noodle dishes) and Gold Mountain
> Soy Sauces. The kids also bought some Hoisin Sauce, but they only mix it
> with dip. Also, the rice wine should be a drinking wine, not a cooking
> wine. Enjoy the adventure!

>
I would add fresh garlic, ginger and sugar to that list
Wayne
Ottawa, ON
Fi~